Brown Butter-Poached Halibut

Brown Butter-Poached Halibut

With Celeriac Puree & Caper Crumbs

Serves 2

Ingredients

  • 200g Butter
  • 1 Shallot, finely chopped
  • 1 Bay Leaf
  • 4 Peppercorns
  • 2 Skinless, boneless halibut fillets, cur from the thick end, about 100-150g/4-4.5oz each
  • Cavolo Nero, Kale or Spinach to serve

For the Puree

  • Knob of butter (from the amount above)
  • 300g Celeriac, peeled and cut into bite-sized pieces
  • 200ml Milk
  • 75ml Double Cream

For the Crumbs

  • Knob of butter (from the amount above)
  • 4 tbsp fresh breadcrumbs
  • 1 Heaped tsp capers, roughly chopped
  • 1 tbsp Parsley, roughly chopped

 

Method

  1. To make to puree, melt a small knob of butter in a saucepan, add the celeriac and cook over a medium heat until starting to brown a little, about 5 minutes. Pour over the milk and cream and season well – the celeriac should be just covered, so add more milk if needed. Bring to a simmer, cover to cook for 15 mins or until tender. Drain, reserving the cooking liquid and transfer to a food processor. Blend until smooth, then sieve into a clean saucepan, pushing the celeriac through with the back of a wooden spoon or spatula. Add a little of the cooking liquid to loosen the puree if needed, and taste for seasoning.
  2. To make the crumbs, heat a small knob of butter in the frying pan, add the breadcrumbs and cook, stirring until golden brown. Throw in the capers and cook for 30 seconds more. Tip into a bowl and leave to cool a little, then stir through the parsley.
  3. Heat the oven to 140c/fan 120c/gas 2. Gently melt the butter in a small ovenproof saucepan or frying pan, big enough for the fish fillets to fit snuggly. Once melted, add the shallot, bay leaf and peppercorns. Keep heating until the butter turns a light brown colour and smells nutty. Leave to cool a little. Gently lower the fish fillets into the warm butter, basting any exposed fish and transfer to the oven. Cook for 3-4 minutes, depending on the thickness of the fish, then turn the fillets over and cook for a further 3-4 minutes or until just opaque and feeling firm.
  4. While the fish cooks, reheat the puree and steam the greens. To serve, spoon the puree into the centre of each plate. Use the back of a spoon to spread out slightly in a circle. Top with the greens, then carefully place the halibut on top. Drizzle with a little of the poaching butter and scatter with the crumbs.

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