Halibut à la Poulette

By the RecipeCafe Archives

Ingredients

• 1.5 lbs (680 g) halibut, cut as a single slice
• 0.25 cup (60 ml / 57 g) melted butter
• 0.5 teaspoon (3 g) salt
• 0.5 teaspoon (1 g) black pepper
• 2 teaspoons (10 ml) lemon juice
• 1 Few drops onion juice
• 1 All-purpose flour, for dredging
• 1.5 cups (360 ml) Béchamel Sauce
• 1 Yolks of 2 hard-boiled eggs, rubbed through a strainer
• 1 Whites of 2 hard-boiled eggs, cut in strips
• 1 Lemon, cut fan-shaped, for garnish
• 1 Fresh parsley, for garnish

Instructions

1. 1. Heat the oven to 425°F (220°C).
2. 2. Clean the halibut and cut it into eight fillets of roughly equal size.
3. 3. Combine the salt, pepper, lemon juice, and onion juice with the melted butter in a small dish. Set that dish in a saucepan of hot water to keep the butter fluid — this is a bain-marie hold (a technique in which a vessel is set over hot water to maintain a gentle, even temperature without direct heat).
4. 4. Using a fork, lift each fillet individually, dip it into the seasoned butter, roll it up, and fasten it closed with a small wooden skewer.
5. 5. Arrange the rolled fillets in a shallow baking pan (approximately 9×13 inches / 23×33 cm). Dredge each roll lightly with flour on all sides.
6. 6. Bake at 425°F (220°C) for 12–15 minutes, until the fish is opaque throughout, the exterior is lightly golden, and the flesh flakes when pressed gently with a finger. An instant-read thermometer inserted into the thickest roll should read 145°F (63°C).
7. 7. Remove the skewers. Arrange the fillets on a serving platter.
8. 8. Pour 1.5 cups (360 ml) of Béchamel Sauce around the fillets.
9. 9. Garnish with the sieved hard-boiled egg yolks, strips of hard-boiled egg white, fan-cut lemon slices, and fresh parsley. Serve immediately.