|4 halibut filets, skinned with all red removed
2 cups of steamed brown rice
3 tablespoons dried tarragon leaves soaked in 1 shotglass vinegar
soak the leaves in a shotglass of lemon juice
6 egg yolks
1 + 1/4 cup butter or margarine
Cook halibut to taste. This works with fried, steamed, broiled or baked fish.
Potatoes can be baked whole in the microwave for 15-20 minutes, then removed and placed in large bowl filled with cold water. This will remove the skins easily. The potatoes are then sliced julienne style
Brown rice is cooked and then one chopped garlic clove plus three tablespoons of parmesan cheese are added.
The Bearnaise sauce is prepared like this. Have a medium stainless steel bowl placed on top of large sauce pan nearly filled with water, and put this on the burner. When the water boils, put 3/4 cup of butter in the bowl and add the egg yolks. Stir with wire whip. Add the shot glass of vinegar and tarragon leaves. Keep stirring. When things thicken, add the remaining butter and turn off the stove. Keep stirring.
The fish is placed on the rice or potatoes and the sauce is ladled on top of the fish. Serves 6 hungry people.