Halibut with Crab Sauce

A simple but superb main course from Le Petit Max: pan-fried halibut steaks with a creamy crab sauce
Halibut with Crab Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 4 halibut steaks
  • 1 tbsp olive oil
  • 1 tbsp butter
  • salt, and freshly ground black pepper

For the crab sauce:

  • 1 tbsp olive oil
  • 50 g shallots, finely chopped
  • 50 g carrots, diced
  • 50 g celery, diced
  • 2 tsp tomato purée
  • 4 tbsp cognac
  • 150 g brown crab meat
  • 100 ml fish stock
  • 1 tsp Knorr chicken bouillon powder
  • 500 ml double cream
  • salt, and freshly ground black pepper

Tips and Suggestions

A conical fine-meshed sieve, known as a 'chinois', with its specially shaped wooden pestle, funnels liquids down into the tip producing a velvety purée for a sauce.
If you don't have a chinois, use an ordinary bowl-shaped fine-meshed sieve but be sure to extract as much liquid as possible by pressing with the back of a wooden spoon.


1. First make the sauce. Heat the olive oil in a heavy-based frying pan with a lid. Add the shallot, carrot and celery. Cover and sweat for a few minutes until tender.

2. Stir in the tomato purée and then deglaze the pan with the cognac.

3. Add the crab meat and the fish stock. Then stir in the chicken bouillon and cream. Simmer for 15 minutes then strain through a conical sieve. Season to taste and keep warm.

4. To cook the halibut, heat the oil and butter in a frying pan over medium-high heat. Season the halibut steaks and add to the pan. Cook for 3-4 minutes on each side until the flesh is opaque.

5. Serve with the sauce.

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