Poached Halibut in Chive Sauce with Carrots, Broccoli and New Potatoes
120g halibut
8 fluid ounces vegetable of fish stock
3 tablespoons single cream
10g sauce flour
10g snipped chives
Lemon juice, to taste (about 1 tablespoon)
salt & white pepper to taste
Poach the halibut in the stock until barely done. Remove with a fish slice and keep warm while you make the sauce.
Mix the sauce flour with a little cold water to make a paste. Add to the poaching liquor and cook over low heat until the sauce is thickened. Stir in the cream and snipped chives. Add the lemon juice & check that seasoning; adjust as required.
I had the poached fish with the sauce and 150g new potatoes, boiled, 100g steamed broccoli and 2 carrots (about 140g) steamed.
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