Ingredients: |
Ingredients: 6 halibut fillets, skinless and boneless
2 Tbsp olive oil
2 Tbsp lemon juice
12 radishes, leave and tips left on, sliced in half lengthwise
course sea salt and pepper
Arugula and parsley vichyssoise
3 1/2 oz parsley with steams
5 1/4 oz arugula
1 Tbsp olive oil
3 Tbsp unsalted butter
2 medium shallots, coarsely chopped
3 cloves of garlic, crushed
1 medium leek, green & white parts thinly sliced
2 large all-purpose potatoes, peeled and cut into roughly 3/4 " pieces
4 1/2 c chicken stock
1 oz spinach
Nut Crust
10 Tbsp unsalted butter
2 oz roasted shelled pistachios and coarsely chopped
2 oz roasted pine nuts, coarsely chopped
1/4 tsp superfine sugar
2 Tbsp lemon juice
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Directions: |
Directions:1. Place the butter for the nut cruse in a medium saucepan over medium high heat. Cook for 4 minutes, until butter is nutty smelling and golden brown. Remove from heat and strain butter through a fine mesh sieve to remove any black bits. Add the pistachios, pine nuts, sugar, lemon juice and 1/4 tsp salt. Mix well, then spread out on a parchment lined baking sheet that measures about 6 - 8 inches. Chill in fridge for 2-3 hours, until the butter has set firmly, then cut the mixture into six equal rectangles. Return the rectangles to the fridge until ready to use.
2. To make the vichyssoise, bring a medium saucepan of salted water to a boil and add the parsley and the arugula. Blanch for 30 seconds, then refresh under cold water. Strain, squeeze out the excess water, set aside to dry, then coarsely chop.
3. Place oil and butter in a medium saucepan over medium heat. Add the shallots and saute for 4-5 minutes, stirring once or twice, until soft but not coloured. Add the garlic and leek and cook for another 2 - 3 minutes. Add the potatoes and cook for 5 - 6 minutes, stirring frequently, until shiny and glossy. Pour over the chicken stock and bring to a boil, then simmer for 8 - 10 minutes until cooked but still retaining a bite. Add the blanched parsley and arugula and cook for a final minute, then remove from the heat and add the spinach, along with 1 1/2 tsp salt and black pepper. Transfer to a blender, blitz well until completely smooth, and set aside until ready to use.
4. Preheat the broiler to its highest setting. Spread out the halibut fillets on a large foil-lined baking sheet and brush them with 2 tsp of olive oil. Season with 1 1/2 tsp salt and black pepper and broil for 6 -7 minutes, until the fish is almost cooked. Remove the baking sheet and lay a rectangle of the nut butter on top of each fillet. Return to the broiler and cook for a final 2-3 minutes, until the crust is golden brown. Remove from the broiler and squeeze over the lemon juice.
5. Warm the soup and ladle it into shallow bowls. Lay a fillet on top, place the radishes alongside and serve at once. |
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