• Home
• Recipes
• Easy
• Halibut with caper beurre blanc and crushed Jersey Royals

Halibut with caper beurre blanc and crushed Jersey Royals

Published: March 25, 2015 at 4:07 PM

Save recipe

Serves 4

Easy

Total time: 30 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

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

Ad

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.

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue