Halibut in Saffron Cream Sauce (serves 4)

Ingredients:

4 x 150- 200gm Halibut steaks or fillets sea salt
500mls fish stock (fresh or stock cube)
255 mls white wine
1 fresh shallot finely chopped
1 pinch of saffron
255 mls double cream or creme fraiche and sprigs of dill or fennel (for presentation)

(1) Season the Halibut with sea salt

(2) place a rack or trivet in a large frying pan / wok then pour in the fish stock and the wine and add the shallots, bring to the boil

(3) gently steam the fish over the simmering liquid for 7 minutes then remove from the steam and cover to keep warm

(4) bring the liquid to a full boil and add saffron

(5) after 4 minutes add the cream and boil rapidly tpo reduce the liquor by half so thaty the sauce will coat the back of a spoon

(6) place the halibut on warmed plates and spoon the sauce around the fish and garnish with the herbs and serve with buttered new potatoes and vegetables

This recipe will also work well with fish like Hake, Turbot and Brill.