Olive Magazine
Halibut Recipe With Jersey Royals

Halibut with caper beurre blanc and crushed Jersey Royals

Published: March 25, 2015 at 4:07 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Jersey Royals have a brief season (from late April to June). Treat them simply and let their distinctive buttery, earthy flavour shine through.

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Ingredients

  • 500g Jersey or Royals
  • 25g butter, plus extra
  • a small bunch parsley, chopped
  • 4 skinless pieces halibut or fillet
  • olive or oil

caper beurre blanc

  • 1 tbsp white or wine or vinegar
  • 3 tbsp white or wine
  • 2 shallots, finely chopped
  • 100g unsalted or butter, chilled and cubed
  • 1 tbsp capers

Method

  • STEP 1

    Boil the jerseys until tender. Meanwhile, make the sauce. Put the white wine vinegar and wine in a pan with the shallots. Reduce the liquid to 1 tbsp then gradually whisk in the butter over a low heat until you have a smooth sauce. Stir in the capers and keep warm.

  • STEP 2

    Gently crush the potatoes with a fork then add the butter and parsley and season well.

  • STEP 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.

  • STEP 4

    Serve the halibut on a bed of crushed potatoes with the sauce spooned over.

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