Halibut with caper beurre blanc and crushed Jersey Royals
- Preparation and cooking time
- Total time
- Serves 4
- 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.