halibut/salmon/trout slices Or: mackerel or herring in serving pieces unsalted butter Court bouillon: water salt (1/2 dl (3 1/2 Tbs.) per liter (quart) water) lemon black peppercorns ( 5 per liter (quart) water) bay leaf ( 1 per liter (quart) water)
Instructions
1) Bone the halibut, then cut into slices.
2) Cut salmon and ocean trout into 2 cm (3/4") steaks across the bones.
3) Cut mackerel and herring into 2-4 serving pieces across the bones.
4) Wash the fish and place in boiling court bouillon.
5) Lower the heat and simmer about 10 min. until the flesh just pulls away from the bones when poked with a knife.
6) Place 1 Tbs. water in a saucepan. Stir in soft, unsalted butter and melt over low heat. Do not allow to boil.
7) Serve with lemon wedges, melted butter, a green salad and boiled potatoes.
Enjoy!
