POACHED HALIBUT:

4 (1") thick halibut steaks
2 c. water
1 lemon, sliced
1 carrot, sliced into lg. pieces
1 med. onion, sliced
1/2 tsp. salt
1 cucumber
4 cloves
Radishes
2 tomatoes
Parsley
Pitted ripe olives
1 pkg. cooked, shelled & deveined popcorn shrimp

CREAM SAUCE:

3 egg yolks
1.5 tsp. lemon
3/4 c. fish juice
1 c. sour cream

1. Wipe fish and place in a frying pan. Add the water, cloves, 2 lemon slices, carrots and onion. Sprinkle salt on top. Bring to a boil.

2. Reduce heat and cover. Simmer until fish is cooked. To check for doneness, prod fish in its thickest part and if it flakes, it is done. Normally about 10 minutes or so is enough.

3. Remove fish from frying pan and place it on a serving plate. Cover and chill. Retain the fish juice for the cream sauce.

4. Make Cream Sauce:

A. Strain the fish juice.

B. In a double boiler, boil rapidly until the fish juice is reduced to 3/4 cup.

C. Beat the egg yolks until they are light yellow color. Then beat in the lemon juice.

D. Mixing constantly, slowly add the fish juice to the egg mixture.

E. Reheat this mixture in the double boiler, but do not boil.

F. Heat slowly until it thickens, about 10 minutes. Let it cool. Cover and chill.

G. After an hour or so it should be good and chilled. Blend the sauce into the sour cream and chill again until ready to use.

TO SERVE: Place the halibut steak in the center of a plate. Place the thinly sliced cucumbers, radishes, tomatoes and olives in any pattern that you like around the halibut. Spoon the sour cream sauce over the fish and sprinkle the popcorn shrimp over that.