Freshest, seasonal ingredients are really what makes this dish, great.
Perfect Summer lunch.
Ingredients - (Makes 2 - 3 servings).
BECHAMEL SAUCE
3 tbsp, butter
3 tbsp, all purpose, flour,
1 1/2 cup, scalded milk,
white pepper, grated nutmeg, and salt, to taste.
Method
(1) Over medium heat, first melt butter, then whisk in flour, and milk. Keep whisking till all ingredients are combined, and creamy.
(2) Season, and reserve.
POTATOES
2 medium sized, new potatoes per serving, salt to taste.
Method
(1)Wash, scrub, rinse, and halve the potatoes.
(2)Put them in a pan, cover with cold water, and season with salt.
(3)Bring to boil. Cook till pointed knife easily goes through the potato, but they are still firm.
(4)Drain, and reserve.
HALIBUT
1 steak per serving. Choose freshest fish only. Get it either already smoked, or do it yourself, over a stove top smoker.
SERVE
Arrange potato halves on individual plates, pour a few tablespoons of the sauce over, top with the fish and freshly chopped chives. Serve with light white, or rose wine. Bon Appetit!
Other Notes
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
See, additional conversion help, below:
Ounces-to-grams conversions
Online Conversions
Temperatureconverter
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References
Special Thanks
Special Thanks to Town & Country Gardens Contributors:
blogger, bulabean, dive-angel (Karin), flickr, Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., Thorsten (TK), TMR Davies, W.D. Williams
