Halibut Vol Au Vents
|Halibut fish/Other firm fleshed white fish||1 Pound|
|Butter||5⁄8 Cup (10 tbs)|
|Lemon/3 tablespoon dry white wine||1|
|Baked vol au vent cases||4 Large (Or 8 Small, Patty Shells)|
|Paprika pepper||1 Teaspoon|
Skin the fish and cut into pieces.
Place in an ovenproof dish with 2 tablespoons of the butter and half the lemon juice or wine.
Cover and poach in a cool oven (300° F) for 15 minutes.
Remove the bones and flake the fish; keep warm.
Heat the vol-au-vent cases in the oven.
In a bowl, beat the egg yolks with the remaining lemon juice, the paprika, salt and 5 tablespoons of water; place the bowl over a pan of hot water and continue to beat the mixture until it begins to thicken.
Melt the remaining butter and gradually add to the beaten mixture.
Continue beating until the butter is completely absorbed.
Fill the vol-au-vent cases with the flaked fish and pour over the sauce.
Serve any remaining sauce separately.