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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
Salt

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!

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