HALIBUT AND CRAB HOLLANDAISE

Preparation Method :

• Put the fish with the bay leaf, onion slice, wine and just enough water to cover the fish, into a baking dish. Cover and cook in a preheated oven, 160°C/325°F/Gas Mark 3, for 10 minutes.
• Put the egg yolks, lemon juice, cayenne and paprika into a liquidizer, or food processor.
• Turn the machine on and gradually pour in the melted butter. Continue processing, until the Hollandaise sauce is thick. Set aside.
• Put the 1 tablespoon unmelted butter into a saucepan, melt over a gentle heat and stir in the flour. Cook gently for 1 minute.
• Remove the fish from the baking dish and strain the cooking liquor onto the flour and butter in the saucepan, stirring well, to prevent lumps from forming.
• Cook this sauce gently, until it is smooth and has thickened. Stir in the cream, but do not allow to boil. Season to taste.
• Stir the crab meat into the fish stock sauce and pour this mixture into a flameproof dish. Lay the halibut fillets on top and cover these with the Hollandaise sauce.
• Brown under a hot grill before serving.