""HEADCHEF""

HALIBUT WITH CAPERS BEURRE BLANCE

AND CRUCH JERSEY ROYALS

 

 

INGREDIANTS

 

BUTTER 25G, PLUS EXTRA

PARSLEY A SMALL BUNCH, CHOPPED

HALIBUT FILLET 4 SKINLESS PIECES

OLIVE OIL

CAPER BEURRE BLANC

WHITE WINE VINEGAR 1 TBSP

WHITE WINE 3 TBSP

SHALLOTS 2 FINELY CHOPPED

UNSALTED BUTTER 100G CHILLED AND CUBED

CAPERS 1 TBSP

 

 

 

METHOD

 

1  BOIL THE JERSEYS UNTIL TENDER, MEANWHILE,

MAKE THE SAUCE, PUT THE WHITE WINE VINEGAR AND WHITE WINE

INTO A PAN WITH THE SHALLOTS. REDUCE THE LIQUID WITH

TO 1 TBSP THEN GRADUALLY WHISK IN THE BUTTER OVERA LOW HEAT

UNTIL YOU HAVE A SMOOTH SAUCE. STIR IN THE CAPERS AND

KEEP WARM.

2 GENTLY CRUSH THE POTATOES WITHA FORK THEN ADD THE BUTTER

AND PARSLEY AND SEASON WELL.

3 HEAT A LITTLE OIL AND A KNOB OF BUTTER IN A NON STICK FRYING PAN,

ADD THE HALIBUT PIECES, COOK FOR 3 MINUTES UNTIL SLIGHTLY GOLDEN,

THEN TURN OVER AND CONTINUE TO COOK FOR ANOTHER COUPLE OF MINUTES.

4 SERVE THE HALIBUT ON A BED OF CRUSHED POTATOES,

AND THE SAUCE SPOONED OVER.

 

(READY IN 30 MINUTES)