The Royal Chef At Home: Easy Seasonal Entertaining

SUPREME OF HALIBUT VICTORIA

MAKES 4 PORTIONS

FISH BROTH 3 pounds fish bones, cleaned 3 stalks celery chopped 1 large leek, split and washed 2 onions, chopped 1 small fresh fennel bulb, chopped 3 garlic cloves, crushed 2 bay leaves 1 cup dry white wine 2 quarts water

FOR THE SAUCE 1 cup heavy cream 1 cup champagne

4 (8 ounce) halibut fillets 2 lobster tails, lightly poached and sliced lengthways—shell off, dorsal vein removed 1 tablespoon unsalted butter

¼ cup fresh chopped dill Salt and pepper to season

1 Wash the fish bones in cold, clean water to remove impurities. In a large stock pot heat all fish broth ingredients to a boil. Cook over medium heat for 20 minutes and strain out and discard the vegetables and the bones. 2 Prep and set aside the lobster tails. Poach the halibut in the fish broth until just done (about eight minutes, or slightly longer depending upon the thickness of the halibut). Remove it from the poaching liquid and place it in a heatproof dish, cover and keep warm.

3 Reduce the fish broth by half over a high heat and add the cream and champagne. Reduce again to the consistency of pouring cream and adjust the seasoning. Sauté the lobster tails in butter to reheat, about two minutes each side and place on top of the halibut. Pour the sauce over the fish and lobster and garnish with the dill.

189 WINTER · IN GOOD COMPANY: A COZY DINNER FOR SIX