Braised halibut with maltaise sauce and asparagus recipe
 Braising halibut gives it a softer, moister texture than roasting or grilling. It is served here with a citrusy maltaise sauce and fresh asparagus. 2 halibut fillets, each about 175g/6oz 1 garlic clove, finely sliced1 shallot finely sliced4 tbsp dry sherry100ml/3½fl oz fish stock200g/7oz butter4 free-range egg yolks2 oranges, 1 peeled and julienned and 1 juice only1 lemon, juice only, to taste6 green asparagus, trimmed and peeled6 white asparagus, trimmed and peeledsalt and freshly ground black pepper2 tbsp edible flowers, such as borage, garlic or chive, to garnish 2 halibut fillets, each about 175g/6oz 1 garlic clove, finely sliced 1 shallot finely sliced 4 tbsp dry sherry 100ml/3½fl oz fish stock 200g/7oz butter 4 free-range egg yolks 2 oranges, 1 peeled and julienned and 1 juice only 1 lemon, juice only, to taste 6 green asparagus, trimmed and peeled 6 white asparagus, trimmed and peeled salt and freshly ground black pepper 2 tbsp edible flowers, such as borage, garlic or chive, to garnish Method Preheat the oven to 180C/160C Fan/Gas 4. Put the halibut fillets in a casserole dish with the garlic, shallot, sherry and stock and place over a medium heat. Season with the salt and pepper and bring to the boil. Baste the fish and transfer to the oven for 5–10 minutes, depending on the thickness of the fish. Remove from the oven and baste again. Melt the butter in a small saucepan over a low heat. Whisk the yolks with the orange juice in a double boiler or bain-marie. Season with salt and pepper and cook until thickened. Whisk in the melted butter and add lemon juice to taste. Blanch the asparagus in a saucepan of salted water for 2–3 minutes. Arrange the asparagus in crown shapes on two warmed plates. Pour some maltaise sauce into the centres of each crown and then place the fish on top. Garnish with the orange julienne and flowers and serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the halibut fillets in a casserole dish with the garlic, shallot, sherry and stock and place over a medium heat. Season with the salt and pepper and bring to the boil. Baste the fish and transfer to the oven for 5–10 minutes, depending on the thickness of the fish. Remove from the oven and baste again. Put the halibut fillets in a casserole dish with the garlic, shallot, sherry and stock and place over a medium heat. Season with the salt and pepper and bring to the boil. Baste the fish and transfer to the oven for 5–10 minutes, depending on the thickness of the fish. Remove from the oven and baste again. Melt the butter in a small saucepan over a low heat. Whisk the yolks with the orange juice in a double boiler or bain-marie. Season with salt and pepper and cook until thickened. Whisk in the melted butter and add lemon juice to taste. Melt the butter in a small saucepan over a low heat. Whisk the yolks with the orange juice in a double boiler or bain-marie. Season with salt and pepper and cook until thickened. Whisk in the melted butter and add lemon juice to taste. Blanch the asparagus in a saucepan of salted water for 2–3 minutes. Blanch the asparagus in a saucepan of salted water for 2–3 minutes. Arrange the asparagus in crown shapes on two warmed plates. Pour some maltaise sauce into the centres of each crown and then place the fish on top. Garnish with the orange julienne and flowers and serve. Arrange the asparagus in crown shapes on two warmed plates. Pour some maltaise sauce into the centres of each crown and then place the fish on top. Garnish with the orange julienne and flowers and serve.