Method

1. Fill a fish kettle half way up with the milk, bay leaves, flaked almonds and peppercorns. Chop the stalks off the dill and add to the milk, reserving and finely chopping the remaining dill. Season with salt.

2. Add the halibut to the milk. Cover the fish kettle and poach gently for 10-15 minutes, until the halibut is cooked through.

3. Carefully remove the halibut from the milk and keep warm. Whisk the mustard into the poaching milk.

4. Remove and discard the bay leaves and peppercorns. Transfer the mustard milk mixture into a saucepan. Bring to the boil and simmer until reduced by half. Mix in the cream, reserved dill and parsley. Season with salt and freshly ground pepper.

5. Pour the almond sauce over the halibut. Serve with potatoes and cabbage.