Halibut "Bonne femme"
500 g halibut fillet
3 tbsp. minced shallot onions
salt and pepper
juice of ½ of lemon
fresh thyme
about ½ litres fish bouillon
Sauce
3 egg yolks
sieved boiling broth
100 g soft butter
fresh minced parsley
Grease the oven dish with butter and sprinkle the minced onion into
the dish. Place the fish fillets side by side on cutting board and
add a little salt and pepper. Roll up and place into the dish. Add
fresh thyme sprigs. Pour the fish bouillon to the dish and cover
tightly with butter sheet. Bake fish fillets for about 20 min in
180°C oven. Remove the dish from oven. Sieve the broth and keep the
fish warm. Put the egg yolks into a small pot, pour the sieved hot
broth on top while continuously whipping. Heat until boiling, don't
boil, remove the pot from hot plate. Add butter in room temperature
by whipping, garnish with minced parsley or tarragon. Lift the fish
fillets on hot basin and pour the sauce on top. Serve with boiled
potatoes.