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.
By Matt Tebbutt
From Saturday Kitchen
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.
