07 August 2014,15:06 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

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.


  • 6 large fillets of halibut
  • 2 bay leaf
  • Slice of onion
  • 6 tablespoons white wine
  • 4 egg yolks
  • 2 tablespoon lemon juice 
  • Pinch cayenne pepper
  • Pinch paprika pepper
  • 200 grams butter, melted
  • 2 tablespoon butter
  • 4 tablespoons flour
  • 4 tablespoons double cream
  • Salt and pepper
  • 300 grams crab meat

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