Halibut Au Gratin

[Fish and Shellfish]

4 x 170g/6oz halibut steaks

FOR THE COURT BOUILLON

570ml/1 pint water

2 tablespoons white wine vinegar

1 carrot, sliced

1 onion, sliced

4 cloves

salt

6 black peppercorns

parsley stalk

1 sprig of fresh thyme

1 bay leaf

FOR THE SAUCE

30g/1oz butter

20g/¾oz plain flour

150ml/¼ pint milk

FOR THE TOPPING

dried breadcrumbs

30g/1oz Gruyère or Cheddar cheese

1. Make the court bouillon, combine all ingredients, bring to the boil and simmer for 10 minutes. Allow to cool.

2. Preheat oven to 180°C/350°F/Gas mark 4. Place fish steaks in a buttered dish. Strain on the court bouillon and cover with a piece of greased paper, foil or a lid. Poach in the oven for 10-15 minutes. Reduce oven temperature to 70°C/150°F/Gas mark 1.

3. Lift out the fish. Strain the cooking liquid into a saucepan and reduce by boiling to 150ml/¼ pint.

4. Skin the fish and remove the bones. Drain well. Place fish steaks on an ovenproof serving dish and return to the oven.

5. Preheat the grill.

6. Make the sauce, melt the butter in a small pan and stir in the flour. Cook for 1 minute then remove from heat. Pour in reduced fish liquid and milk. Return to the heat and bring slowly to the boil, stirring, until you have a smooth creamy sauce. Simmer for 2 minutes. Season to taste with salt and pepper.

7. Spoon the sauce over the fish. Sprinkle with breadcrumbs and grated cheese.

8. Grill until well browned.