Halibut with prawn butter sauce
A cheffy fish dish that is sure to impress. Using the prawn shells in the sauce adds extra flavour and reduces waste.
Ingredients
For the halibut
- 2 tbsp olive oil
- 2 x 200g/7oz halibut fillet
- 30g/1oz unsalted butter
- squeeze lemon juice
- salt and freshly ground black pepper
For the butter sauce
- prawn shells and heads
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 1 bay leaf
- 2 springs thyme, leave removed
- 1 garlic clove, chopped
- 100ml/3½fl oz white wine
- 1 tbsp white wine vinegar
- 200g/7oz unsalted butter
- pinch cayenne pepper
- squeeze lemon juice
- salt and freshly ground black pepper
To serve
Method
To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Season the fish with salt and black pepper. Heat the oil in a flameproof frying pan and sear the fish flesh side down until golden, then transfer to the oven for 5 minutes.
Baste in the butter and add a squeeze of lemon juice. Keep warm.
To make the butter sauce, put the prawn shells in a pan with 300ml/10fl oz. Bring to a boil and cook until the liquid has reduced by half, then strain.
Heat a frying pan with the oil, over medium heat and add the shallot, bay, thyme and garlic for a few minutes, then add the wine and vinegar. Add the prawn stock cook for 10–20 minutes and then strain, before slowly adding the butter.
Add a pinch of cayenne pepper, taste and season with salt, pepper and a squeeze of lemon juice. Keep warm.
To serve, toss the toasted breadcrumbs with the garlic, chives and parsley. Set aside.
Bring a saucepan of salted water to the boil then add the broccoli and cook for 2–3 minutes, depending on the size of your florets.
Meanwhile, heat a pan and sauté the prawns in some foaming butter for a 2–3 minutes to cook through.
Once all your elements are finished, put the broccoli into the centre of a serving dish and spoon over the prawns. Top with the halibut and the parsley breadcrumbs and the strained butter sauce around.