INGREDIENTS
For the halibut
- 2 tbsp olive oil
- 2 x 200g halibut fillet
- 30gunsalted 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 white wine
- 1 tbsp white wine vinegar
- 200g unsalted butter
- pinch cayenne pepper
- squeeze lemon juice
- salt and freshly ground black pepper
To serve
- 3 tbsp crisp crumbs
- 1 garlic clove, crushed
- 1 tbsp chopped chives
- 1 handful chopped fresh parsley
- 1 medium head broccoli, cut into florets
- 6 prawns, shells removed and reserved
DIRECTIONS
- To make the halibut, preheat the oven to 200C Fan. Season the fish with salt and 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. 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 crisp crumbs 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 crumbs and the strained butter sauce around.