Pan Fried Halibut Fillet served with Salted Baby Potatoes, Asparagus Tips, Ratatouille and Béarnaise Sauce
INGREDIENTS
2 160/ 180g of Halibut Fillets
8 Baby Potatoes
1 Bunch of Asparagus
3 Lemons
Ratatouille:
2 Red Onions, 4 Cloves of garlic, 2 courgettes, I big aubergine, 3 peppers red, yellow and green
50g of fresh basil
Sprinkle of dried thyme, rosemary, oregano, extra virgin olive oil
2 spoon of tomato puree
250g chopped tomatoes
Sea salt and cracked black pepper
Béarnaise Sauce
3 egg yolks
2 shallots
900g melted butter
I branch of fresh thyme
Juice from 2 lemons
Dash of white wine
Fresh tarragon and chopped parsley
25cl white vinegar
Fillet of Halibut
Season your fillet of halibut
Pan fry your fillet of halibut skin down then place in oven 195c for 7mins
Toss your baby potatoes ad Asparagus in olive oil pinch of salt / pepper in a frying pan
Plate the baby potatoes ad Asparagus on the plate and halibut on top
Quenelles of ratatouille drizzled with extra virgin olive oil
Drizzle of Béarnaise Sauce
Preparation
Ratatouille
Wash all vegetables
Dice 1cm squares (Red Onions, courgettes, aubergine, peppers) keep separated
Crush your garlic
Chop your basil in fine strips
Sauté in onions and peppers extra olive oil until soft then drain, repeat for courgettes, aubergine
Put back in pan and add tomato puree, chopped tomatoes garlic and slow coo for 15mins
Add fresh basil before serving
Potatoes and Asparagus Tips
Peel and cook baby potatoes
Boil in salted water and add 2 bay leaves
Blanch your asparagus tips in boiling salted water for 3mins
Remove and add to ice cold water
Béarnaise Sauce
Melt a knob of butter
Dice Shallots
Chop your tarragon & parsley
5cl white wine
25cl white wine vinegar
2 good pinches of cracked brown pepper
Add white wine vinegar, shallots cracked black pepper thyme and reduce in a sauce pan on a medium heat until the sauce has reduced by half.
Remove the thyme and let the sauce cool
Add 3 egg yolks, shallots reduction, pinch of salt and a splash of white wine to a medium bowl.
Add water to a pan to create a Bain Marie and lower the medium bowl into the hot water
Wisk the yolks until fluffy
Remove from the heat so the eggs do not scramble
Add melted butter slowly into the mix stirring with whisk in the shape of a number 8
The emulsion will thicken then add lemon juice, tarragon/ parsley and seasoning if required
Add a splash of olive oil to pan
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