Poached Halibut in Almond Sauce

Serves 4

4 x 160g (6oz) Halibut Fillets
75ml (3 floz) Dry White Wine
1 tbsp Unsalted Butter
Salt and Black Pepper
450ml (¾ pint) Fish Stock
150ml (¼ pint) White Wine
110g (4oz) toasted, Ground Almonds
3 Cloves Garlic
2 Shallots
2 tbsp Lemon Juice
2 tsp Olive Oil
1 tsp Fresh Thyme, chopped
Salt and Black Pepper, to taste

Heat olive oil in a medium-size sauté pan until very hot.
Add chopped garlic and chopped shallots and sauté until you can smell the aroma, about 1 minute.
Add wine and boil over high heat to reduce by half.
Add fish stock and reduce again until liquid is reduced, another 3 to 4 minutes.
Add nuts, lemon juice, and thyme and mix well.
Season with salt and pepper and keep warm.
For the fish, preheat oven to 180°C: 350°F: Gas 4.
Place the halibut fillets on a buttered a baking tray.
Drizzle with white wine and season with salt and pepper.
Bake for 8 to 10 minutes or until the halibut is just cooked.
Remove from oven and place a piece of halibut in each plate.
Spoon the Almond Sauce over the fillets and serve hot.

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Poached Halibut in Almond Sauce

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