Halibut in cream sauce
Halibut grow to a gigantic size: the current record is around 330 kilos. One was recently caught off the coast of the West Fjords that weighed in at 219 kg. and was 248 cm. long. The flesh of these giants is rather coarse, but the flavor is delicious.
750 g halibut
1 tbs flour
Salt and pepper
100 g margarine
100 g butter
50 ml cream
Fillet and skin the halibut. Cut into 2 cm thick slices.
Mix together flour, salt and pepper.
Slice the onions into rings.
Brown the margarine in a frying pan and fry the onions in it until golden. Remove and set aside. Put the butter in the pan, keeping back a small amount, and brown the butter in the pan. Dredge the fish slices in the flour mixture and brown over high heat for about 10 minutes. Arrange the fish pieces on a serving platter and top with the browned onions.
Deglace the pan with a little water, adding the cream and remaining butter. Strain into a sauce bowl.
Arrange poached potatoes on the platter on one side of the fish, and serve.
From 160 fiskréttir by Helga Sigurðardóttir