Comments on: Halibut in a Cream and Saffron Sauce with Fondant Potatoes

By: Kerri

Kerri — Mon, 13 Apr 2009 17:11:21 +0000

Thanks, James. I’d like to perfect this so it’s good to see a tried and tested recipe.

You’re right about the fresh mussels, I don’t know why it didn’t occur to us at the time. Not sure about those vacuum packed ones, they look so unappealing

By: James

James — Mon, 13 Apr 2009 15:03:25 +0000

I’ve got a great fondant potato recipe here which you could try: http://www.thecotswoldfoodyear.com/2007/09/fondant-potatoes.html . It’s very popular.

The mussells would add great flavour to the sauce. If you can’t find raw ones, try using the vacuum packed cooked ones in white wine sauce – the juice can be added to your sauce which would add to the flavour.

James’s last blog post..Cotswold Way ale sauce

By: Lemon Sole with Crushed New Potatoes | Dinner Diary

Lemon Sole with Crushed New Potatoes | Dinner Diary — Mon, 13 Apr 2009 12:19:18 +0000

[...] more special though which is why we decided to have another go at creating a white wine sauce. Our previous attempt wasn’t completely successful and, in hindsight, we probably should have tweaked this recipe [...]

By: Mrs Ergül

Mrs Ergül — Mon, 16 Mar 2009 01:14:17 +0000

I love crispy fish! Mrs Ergül’s last blog post..Hearty Potato Soup

By: Lizzie

Lizzie — Sun, 15 Mar 2009 17:32:40 +0000

Shame it didn't turn out as you hoped, especially as halibut is so expensive. It does look lovely though! Lizzie’s last blog post..Dine With Dos Hermanos at Vinoteca