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Directions:
Fill a 4 quart pot half with water, add about 10 pepper corns, 2 tsp of salt,
a medium size sliced onion, a sliced lemon and 4-5 bay leaves. Bring to a boil and let simmer for 10 minutes, then add the halibut and bring to a slow boil until the
fish is done (it will start flaking).
In a deep sauce pan prepare the white sauce using a quarter stick of butter and melt under low heat. Add flour(less than
1/4 cup) and stir until all the flour is absorbed by the butter, stirring constantly. Be careful not to let the butter burn. Now add a little water and continue to
stir. Add slowly more water and stir until the sauce becomes a thick mixture (there should be no lumps and hold the consistency of thin dough), then add broth from the
halibut pot until the sauce has a creamy consistency. Now add the juice of half a lemon, about a quarter cup of capers, including two or three tsp of the caper juice,
a half glass of cheap dry white wine and salt and pepper to taste.
Now carefully remove the halibut from the pot and slide the pieces into the sauce to let it
steep for about five minutes with very low heat. Peel and boil the potatoes with salt and a few sprigs of parsley. Serve by plating the halibut with potatoes on the
side and covered with the sauce. Garnish with parsley and or paprika. Serves 4.
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