Roasted halibut with a prawn crust and dill sauce
Halibut fillet is steamed and roasted in the oven for perfectly tender fish, served with a black pepper and dill sauce.
Ingredients
For the halibut
For the sauce
- 300ml/10fl oz fish stock
- 100ml/3½fl oz double cream
- 1 tsp freshly cracked black pepper
- 1 bunch fresh dill, chopped
- 1 lemon, juice only
- pinch salt
To serve
- 50g/1¾oz toasted breadcrumbs
- 225g/8oz baby spinach, wilted
Method
To make the halibut, preheat the oven to 200C/180C Fan/Gas 6.
Place 10g/⅓oz of the butter into a saucepan over a medium-low heat then add the shallot and garlic. Sweat for 10 minutes until soft, then transfer to a bowl and allow to cool.
Add the prawns to a food processor and blend to a paste. Transfer to a bowl and stir through the chives, cornflour and cooled shallots. Season with salt and pepper.
Spread this mixture generously on top of the halibut fillet. Place this in a pan with the stock and remaining 25g/1oz butter, cover with a damp cartouche and bake for 10 minutes. Remove the fish and keep warm.
To make the sauce, heat the fish stock in a saucepan and allow to reduce by half. Add the cream and bring back to the boil. Add the freshly cracked pepper and dill. Season with a pinch of salt and add some lemon juice.
Sprinkle the halibut with the toasted breadcrumbs just before serving. Serve the sauce with the fish and wilted spinach.
