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Wednesday, 19 May 2010 02:44

Poached Halibut with Dulse

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  • 4 oz fresh dulse
  • 2 shallots
  • 6 tbsp chilled butter
  • 1/2 tsp chopped fresh ginger root
  • 1-1/2 cups white wine
  • grated rind of 1 lime
  • 1-1/4 lbs halibut fillet
  • Salt
  • freshly ground white pepper
  • 1 tbsp chopped parsley
  • 4 nasturtium flowers, to garnish

Dulse: Soak in cold water for 20 minutes. Blanch, rinse, squeeze dry, and chop.
Slice 1 shallot and sauté in 1-1/2 teaspoons butter. Add the ginger, 1 cup of the wine, and the lime rind and reduce by two thirds. Cut the fish into pieces and season. Chop the remaining shallot and sauté in 1 teaspoon butter. Add the fish and the remaining wine.
Simmer until cooked. Dice the remaining butter and stir it into the sauce. Add the dulse and parsley and heat through. Serve garnished with the flowers.

Last modified on Saturday, 19 June 2010 11:23
More in this category: Trout in a dulse sauce »

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