Halibut With Lemon Sauce
|Butter||50 Gram (1/4 Cup)|
|Onion||1 , finely chopped|
|Celery stalks||2 , finely chopped|
|Mushrooms||1⁄4 Pound, finely chopped (125 Gram)|
|Tomatoes||2 , peeled and chopped|
|Mixed chopped herbs||1 Tablespoon (Parsley, Dill, Thyme Or Rosemary)|
|Lemon||1 , sliced|
|Lemon||1 , juiced|
|Fish stock||125 Milliliter (1 Cup)|
|Egg||1 , beaten|
Preheat the oven to 375°F (100°C).
Grease a baking dish with a little of the butter.
Remove the bone from the center of each halibut steak.
Sprinkle the fish steaks with salt and pepper and arrange them in the baking dish.
Melt the remaining butter in a frying pan and fry the onion and celery until soft.
Add the mushrooms and fry, stirring, until soft.
Add the tomatoes, seasoning and herbs.
Spoon the mixture into the center of each steak.
Cover with greased waxed paper, then with foil.
Bake for 20 to 25 minutes or until the fish is cooked.
Meanwhile, make the sauce.
In a small bowl mix the lemon juice with the cornstarch.
Heat the stock in a pan, add a little to the cornstarch mixture, mix thoroughly and return to the pan and cook, stirring, for 1 minute.
Remove the pan from the heat, allow the sauce to cool for 1 minute and pour over the egg, beating constantly.
Season to taste.
Remove the fish from the oven and take off the foil and paper.
Pour the sauce over the fish and garnish with the lemon slices.