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Halibut With Savoury Stuffing And Hollandaise

fish

4 halibut pieces; about 2 inches thick 5 o
1 pkg (14 1/2 oz) frozen puff pastry; thawed
----SAVORY STUFFING----
1 egg; beaten
1 tablespoon milk
1 teaspoon butter
1/2 cup chopped onion
4 green onions; chopped
1/2 cup chopped sweet green pepper
1 clove garlic; minced
1/4 cup chopped fresh parsley
1 teaspoon dried savory
1/2 teaspoon salt
1/4 teaspoon pepper
----DILL HOLLANDAISE SAUCE----
1/2 cup unsalted butter
3 egg yolks
4 teaspoons lemon juice
2 teaspoons water
1/4 cup chopped fresh dill
1/2 teaspoon dry mustard
1/4 teaspoon salt
pinch cayenne pepper

This recipe also works well with salmon. With sharp knife, make horizontal slit almost but not all the way through each piece of fish; open up like book. Savory Stuffing: In small bowl, beat egg with milk; set aside. In skillet, melt butter over medium heat; cook onion, green onions, green pepper and garlic, stirring often, for 5 minutes or until softened. Transfer to food processor along with parsley, savory, 1 tablespoon of the reserved egg mixture, salt and pepper; chop finely. Spoon over fish and fold together; set aside. On floured surface, roll out each piece of pastry to 14- x 11-inch rectangle. Brush with some of the remaining egg mixture. Cut each in half lengthwise. Lay 1 piece of fish in centre of each piece of pastry. Bring long ends up to meet in centre; pinch together. Fold short ends over; press down. Transfer to greased baking sheet, seam side down. Brush with remaining egg mixture. Cut 3 slits in top. Bake in 400°F oven for about 40 minutes or until golden. Let stand for 5 minutes. To serve, pour Dill Hollandaise Sauce onto each of 4 warmed dinner plates. Slice each serving of fish in half; place on sauce. In small saucepan over medium heat, melt butter until bubbling but not browned. (Or microwave at High for 1 minute.) Set aside. -In heatproof bowl, whisk together egg yolks, lemon juice and water. Place over saucepan of simmering water, whisking constantly, until just beginning to thicken and lighten, about 3 minutes. Whisk in butter in slow, steady stream until combined and thickened. Remove from heat. Whisk in dill, mustard, salt and cayenne. Makes 1 cup

Contributor: Canadian Living - April, 1999

Yield: 4 servings

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