Yield: 6 Servings
4 tablespoon Butter
2 Handfuls of parsley
Juice from 1 lemon
Black or white pepper to taste
6 Halibut fillets; 6oz each
LOBSTER SAUCE
1-1/4 c Light cream
4 tablespoon Butter
1 teaspoon Flour; all-purpose
3 Egg yolks
Salt & pepper to taste
Juice from 1 lemon
8 oz Lobster meat; cooked, choppd
First make the sauce. Put the cream, butter, flour, egg yolks, and salt and pepper to taste into a liquidizer or food processor and whiz until smooth. Pour this into a heatproof bowl. Put the bowl in a wide pan or roasting tin containing enough gently simmering water to come halfway up the sides of the bowl and place over a low heat. Cook until the sauce thickens, stirring with a wire whisk from time to time. This will take 25-35 minutes.
Meanwhile, thickly butter a wide, shallow ovenproof dish. Lay half of the parsley on the bottom, sprinkle half the lemon juice over, and grind pepper over too. Put the pieces of fish on this bed of parsley, and cover with the remaining parsley. Sprinkle over the remaining lemon juice, and grind more pepper over. Cover the dish with a lid and bake in a preheated moderate oven (350øF / 180øC / gas 4) until the fish is cooked: if you are cooking in a pyrex dish with a pyrex lid this will take 20-30 minutes, depending on the thickness of the fish. If your lid is foil, allow a rather longer cooking time because foil is such a poor conductor of heat.
When the sauce has thickened, keep the bowl of sauce warm but off direct heat. Just before serving, stir in the lemon juice and chopped lobster meat. Serve spooned over each piece of baked halibut.