• 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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating