25 g butter
3 shallots; finely chopped
3 rashers bacon; chopped
110 g button mushrooms; sliced
25 g plain flour
150 ml fish stock
150 ml milk
1/2 teaspoon dried herbes de Provence
1 pinch ground cloves
1 pinch grated nutmeg
1/2 tablespoon fresh parsley; chopped
4 halibut steaks
2 teaspoons sunflower oil
Melt butter, gently sauté shallots, bacon and mushrooms for 5 minutes. Add flour, cook for 1 minute. Slowly add stock, then milk, and spices. Simmer for 4-5 minutes. Add parsley. Brush fish with oil, grill for 4-5 minutes on each side until cooked through. Pour on the sauce just before serving. Serve with salad leaves or fresh vegetables.