Halibut Parcels in Lettuce Recipe

Name: Halibut Parcels in Lettuce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 lettuce leaves, Cos lettuce is you can get it; 300 g prawns, raw; 8 spring onions; 1 tablespoon sweet paprika; 8 (50 g) halibut, pieces; 12 baby carrots; 12 baby fennel; 12 baby leeks; 12 shallots; 500 ml chicken stock; 150 ml white wine; 1 tablespoon cornflour; 3 eggs, separated; 2 lemons, juice of; salt; pepper

Servings: persons

16 lettuce leaves, Cos lettuce is you can get it
300 g prawns, raw
8 spring onions
1 tablespoon sweet paprika
8 (50 g) halibut, pieces
12 baby carrots
12 baby fennel
12 baby leeks
12 shallots
500 ml chicken stock
150 ml white wine
1 tablespoon cornflour
3 eggs, separated
2 lemons, juice of
salt
pepper

1
Wilt the lettuce leaves in boiling water, and refresh them in cold water.
2
This will make them more manageable.
3
Shell and devein the prawns and mince or chop them finely.
4
Chop the spring onions finely, and mix with the prawns.
5
Spread the mixture on to the lettuce leaves and place a bit of halibut on the top of each.
6
Dust them with paprika, then put in more prawn and roll up into neat parcels.
7
If necessary, use two leaves per parcel to make them water-tight.
8
Peel and trim if necessary, and then put the baby carrots, fennels, leeks and shallots into the bottom of a large pot and add chicken stock and wine inches Bring to boil and simmer for 20 minutes.
9
Carefully place the fish parcels on top of the vegetables and cook with the lid on for another 8-10 minutes - but no more - depending on the thickness of your parcels.
10
Gently tip all the liquid from the pot into another pan to finish the sauce, holding back the vegetables and fish with the lid.
11
Shake the cornflour in a little bit of cold water and whisk into the liquid.
12
Simmer until thickened, then turn off the heat.
13
Whisk the egg whites in a bowl until thye peak, fold in the yolks.
14
Pour the warm stock into the egg mixture, stirring with a whisk.
15
Put bowl over a saucepan of boiling water and gradually whisk in the lemon juice.
16
Continue to whisk until the sauce thickens like a custard.
17
Adjust seasoning with salt and pepper.
18
Return the sauce to the pot of fish and parcels and vegetables, leave for 5 minutes for the flavours to mingle.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 16 lettuce leaves, Cos lettuce is you can get it, 300 g prawns, raw, 8 spring onions, 1 tablespoon sweet paprika, and more.

Yes, Halibut Parcels in Lettuce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Halibut Parcels in Lettuce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions