Chris enjoys his single malt so I made a Whisky Cream Sauce to go with the halibut. As usual, we all said it was the best fish ever! A super recipe and very simple so I'll share it here.
From "Sensational Sauces" by Linda Collister
Whisky Cream Sauce
3 tbsp unsalted butter
2 shallots, minced
6 tbsp Scotch whisky (single malt to your taste...I used McClelland's Islay)
2 tbsp prepared white horseradish
1 cup heavy cream
1 small bunch dill, minced
salt and black pepper
Melt the butter, add the shallots, and cook gently over low hear until soft. Add the whisky, raise the heat a little, and simmer until liquid reduced by half. Stir in the horseradish and cream and simmer gently until the sauce has reduced to a coating consistency but not particularly thick.
Add the minced dill, stir, and then season with salt and pepper. Serve the sauce in a gravy boat so individuals pour to their taste over the baked fish.
I prepared the fish very simply with sea salt, lemon pepper, ground pepper, minced garlic and bit of white wine. I baked the fish (400 F oven) in a dish basted with olive oil and covered with tinfoil . The fillets we had were particularly thick so it took close to 1/2 hour but more normal size fillets would be around 20 min. Check frequently so they don't overcook.
Chris and the fish. The fish aren't as impressive looking this year as the guide filleted the whole fish for them (leaving on the tails in case they were inspected for limit) but it made it real easy for us to vacuum pack.
