Home > Celiac Travel Blog > Halibut with cabbage and (soya) tarragon sauce

Halibut with cabbage and (soya) tarragon sauce

Published 10 November, 2007

As well as being gluten free, the family is pretty much dairy free at the moment too, so when I wanted to make something a little luxurious for our anniversary, soya milk had to be brought into the frame.

I'd never made a sauce with soya milk before, but I took a punt that it would behave just like cow juice, and so it did. Here's the recipe...

Halibut with cabbage and (soya) tarragon sauce

Serves 4

Olive oil
600g halibut steaks

Season with salt, pepper and some splashes of olive oil. Put onto a baking tray in a 230C oven for 6-8 minutes, depending on thickness.

For the cabbage
1 large savoy cabbage
4 rashers streaky bacon

Cut the bacon into matchsticks and fry in a large frying pan or wok in a little olive oil until crispy. Add the cabbage and 3 tbsp water and stir fry for 6 minutes. Take care not to burn.

For the tarragon sauce
500ml soya milk
1 shallot, finely chopped
1 clove garlic, chopped
1 tsp dried tarragon (or 2 tsp fresh)
1 sprig fresh thyme leaves
1 bay leaf
Freshly ground black pepper

Gently soften the shallot and garlic in the oil for 10 minutes. Add the soya milk and herbs. Simmer for a further 10 minutes, then season to taste. A squeeze of lemon juice can sharpen nicely. The sauce should thicken itself as it cooks.

This is a real treat meal if you ask me. Halibut is not cheap, and the sauce adds a real feel of luxury. And when it's both gluten and dairy free, that's hard to beat. Enjoy!

Get new gluten free travel tips as they arrive!

Travelling coeliacs send me stories of getting gluten free food in other countries all the time. Subscribe below if you want me to send these stories on to you...

blog comments powered by Disqus
Connect: Subscribe to Celiac Travel via RSS Follow Celiac Travel on Twitter Celiac Travel Facebook Follow Roger Elliott of Celiac Travel on Google Plus
Get new gluten free travel tips as they arrive!