recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
1/2 to 2 lbs. skinless halibut fillet
salt and freshly ground white pepper
1 large head Bibb lettuce
1/4 cup very coarsely chopped fresh dill
6 (4-inch) sprigs fresh mint
4 tablespoon unsalted butter
1 small shallot, finely chopped (about 3 tablespoons)
1/2 teaspoon grated lemon zest
2 tablespoon freshly squeezed lemon juice
1/4 cup coarsely chopped fresh dill
1/4 teaspoon salt
freshly ground white pepper
Dill flowers or small dill sprigs
the fish for any stray bones and cut off any
dark flesh that was next to the skin. Cut the
fillet into four equally sized square pieces.
Season both sides of the fish with salt and
the outer leaves from the head of lettuce without
tearing them. Place a leaf on the countertop,
cupped side up, and center a piece of fish in
the middle of the leaf. (If necessary, use two
leaves to hold the fish.) Sprinkle the fish
with 1 Tbsp. of the dill and top with another
1 - 2 lettuce leaves, this time cupped side
down, so that the fish is completely enclosed
in lettuce. If needed, you can use toothpicks
to hold the lettuce packets together. Wrap the
remaining fillets in lettuce, sprinkling 1 Tbsp.
dill inside each one. Arrange packets, without
crowding them, in a steamer rack or basket.
several inches of water to a boil in the bottom
of a steamer. Drop the mint sprigs in the boiling
water and put the steamer rack or basket in
place. Cover and steam fish 8 minutes for each
inch of thickness (e.g. if fish is 3/4 inch
thick, steam 6 minutes). While the fish is steaming,
make the sauce (directions below).
appropriate amount of time, turn off the heat,
uncover the steamer and let the fish sit for
1 to 2 minutes. To check that the fish is done,
carefully lift the top leaf from one of the
packets and cut into the fillet. If the fillet
is still translucent in the center, cover and
steam for another 1 to 2 minutes.
1 tablespoon of the butter in a small saucepan
or skillet over medium-low heat.
the shallots and cook, stirring, until softened
but not browned - about 1 minute.Add
the lemon zest and lemon juice and bring the
mixture to a simmer.
whisk in the remaining butter, 1 tablespoon
at a time, allowing each addition to melt before
adding the next.
sauce should be slightly thickened and the butter
emulsified. Stir in the dill and season with
the salt and pepper to taste.
transfer the fish packets to warm serving plates.
Pour the sauce over and around the fish and garnish
with the dill flowers.