Recipes :Halibut with caper beurre blanc & crushed Jersey Royals

Halibut with caper beurre blanc & crushed Jersey Royals

Make the most of the short Jersey Royal season with this delicious, restaurant-style fish dish

  • 500g Jersey Royal potatoes
  • 25g butter , plus extra
  • a small bunch parsley , chopped
  • 4 skinless pieces halibut fillet
  • olive oil

CAPER BEURRE BLANC

  • 1 tbsp white wine vinegar
  • 3 tbsp white wine
  • 2 shallots , finely chopped
  • 100g unsalted butter , chilled and cubed

Method

  1. Boil the Jerseys until tender. Meanwhile, make the sauce. Put the white wine vinegar and wine in a pan with the shallots. Reduce the liquid to 1 tbsp then gradually whisk in the butter over a low heat until you have a smooth sauce. Stir in the capers and keep warm.
  2. Gently crush the potatoes with a fork then add the butter and parsley and season well.
  3. Heat a little oil and a knob of butter in a non-stick frying pan, add the halibut pieces. Cook for 3 minutes until slightly golden then turn over and continue to cook for another couple of minutes.
  4. Serve the halibut on a bed of crushed potatoes with the sauce spooned over.

488 kcalories, protein 29,4g, carbohydrate 21g, fat 32 g, saturated fat 17,9g, fibre 1,5g, salt 0,96 g