NEIL'S RECIPES: HALIBUT AND PETIT POIS A LA FRANÇAISE

by Cafe St Honoré in


"Quite delicious and fresh tasting - what more could you want from a very quick dish? It’s so easy now to obtain sustainable fish from your monger or market, so for this recipe I’ve chosen halibut. I adore this fish, but hake, cod, coley  - or any other fish of your choice - work well with this classic and versatile garnish. Bacon lardons, peas, lettuce, a touch of mint and a lot of butter is key here. And I love adding the crunch of a garden radish. Peas are everywhere now but frozen would do outwith the short harvest. Or try it with broad beans - if they are fresh, keep them in their shells after podding. Delicious."

Image: Paul Johnston, Copper Mango

Image: Paul Johnston, Copper Mango

Serves 4

INGREDIENTS

4 150g pieces of Halibut or whatever fish you like, all skin and bones removed

200g petit pois, or your own home-grown peas, shelled, podded and blanched in boiling salted water for 3 minutes

1 baby gem lettuce, washed

A handful of mint leaves

A small handful of curly parsley

150g piece of good bacon or pancetta, cut into lardons

1/2 a shallot, finely sliced

100g butter

30mls cold-pressed rapeseed oil

1 teaspoon flour, optional

A handful of radishes, sliced

1 lemon

Good salt and pepper

METHOD

Heat half the oil and fry the lardons until just starting to go brown. Then add the shallot and fry gently for 2 to 3 minutes. Next, add the blanched peas and season with salt and pepper. Add half the butter and bring the ingredients together.

Meanwhile, get the remaining oil hot in a non-stick pan and fry the halibut steaks for 3 to 4 minutes either side or until they are just cooked. Season with salt and pepper. Add the remaining butter and baste the fish as it finishes cooking in the frothy butter. Add a squeeze of lemon and place the pieces of fish on a warm plate.

Shred the lettuce, rip the mint and parsley and add to the pea mixture with a touch of flour if you like to thicken the butter slightly. Season and add the radishes. Serve with the halibut and bring to the table warm.