Orange Halibut

Serves 4

4 halibut steaks
570ml (1 pint) Fish Stock
80ml (3floz) Concentrated orange juice
80ml (3floz) Sour cream
14g (½oz) Butter
1 Onion, chopped
1 Orange, peeled and sliced
1 tbsp Oil
1 tbsp Water
2 tsp Cornflour
1 tsp Fresh Tarragon, chopped
1 tbsp Fresh Parsley, chopped
Salt and Pepper

Place the halibut in a greased flame-proof dish, add the fish stock, bring to the boil, reduce the heat and poach for 10 minutes.
Transfer the fish to a warmed serving dish, remove any skin and bones and keep warm.
Reserve 150ml (¼ pint) of the cooking liquid.
Melt the butter and oil and fry for a few minutes to soften the onion, without browning.
Stir in the orange juice, cooking liquid and herbs and season to taste.
Bring to the boil and simmer for 4 minutes.
Mix the cornflour with the water, stir into the sauce and simmer, stirring, until the sauce thickens.
Remove from the heat and stir in the sour cream,
Pour the sauce over the halibut and serve garnished with the orange slices.

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Orange Halibut

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