Halibut and Beetroot
|Milk||2 Cup (32 tbs)|
|Black peppercorns||1 Teaspoon|
|Lemon||1⁄2 , juiced|
1. In a frypan melt the butter and put in the halibut steaks.
2. Pour in the milk, add the salt and peppercorns and gently poach the halibut steaks until tender or about 5-8 minutes.
3. Grate or thinly pare the beetroot and apple and arrange on a plate, squeeze over the lemon juice and place the halibut on top.
4. Garnish with chopped parsley and lemon wedges.