Halibut Piccata


2 lb. Halibut fillets
2 lb. potatoes
10 pepper corns
2 tsp salt
1 medium onion, sliced
1 lemon, sliced
4-5 bay leaves

White Sauce:
1/4 stick butter
1/4 c. flour
Halibut broth
Juice from 1/2 lemon
1/4 c. capers
3 tsp. caper juice

Fill a 4 quart pot half with water and add pepper corns, salt, sliced onion, sliced lemon and 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, melt butter under low heat. Add flour and stir constantly until completely absorbed by the butter. Be careful not to let the butter burn! Add a little water and continue to stir, gradually adding more water and stirring until the sauce becomes a thick mixture the consistency of thin dough (there should be no lumps). Add broth from the Halibut pot until the sauce has a creamy consistency. Now add the lemon juice, capers, caper juice, white wine, and salt and pepper to taste. Carefully remove the Halibut from the pot and slide the pieces into the sauce, letting steep for about 5 minutes under 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. Makes 4 servings.