We experimented with a nice recipe calling for halibut served on a bed of fennel slaw with mustard sauce. The fish's scientific name is hippoglossus from the Greek for horse-tongue, referring to the shape of the fish's body and not to its more distinctive, I think, feature of having one of its eyes migrate over to the other side of its head as it flounders its adult life on the sea floor. The common name, halibut, means holy-flatfish, as it is very popular for feast days of obligation during Lent.
For two to three portions, one will need:
- 500 – 600 grams of Halibut (fresh or fully thawed)
- 100 ml of cream
- 2 stalks of leek
- 1 good sized fennel root
- 1 small onion
- 1 large carrot
- Four to six small potatoes
- 1 glass of dry white wine
- Aluminum foil, Salt, butter, and one tablespoon of Dijon Mustard