ROAST HALIBUT WITH PARMESAN AND SUMMER SHOOT SALAD
Caught around the Scottish coast and waters of the North Pacific the halibut is the largest of all flat fish with an average weight of around 11-13½ kg, but they can grow as much as 272kg. When the halibut is born the eyes are on both sides of its head so it has to swim like a salmon. After about 6 months one eye will migrate to the other side of its head, making it look more like a flounder. Halibut can be found at depths as shallow as a few meters to hundreds of meters deep, and although they spend most of their time near the bottom, halibut will move up in the water column to feed. If bought really fresh simply pan sear and serve with just a squeeze of lemon and grinding of sea salt and pepper, or try this simple salad which showcases how tasty the fish can be. SERVES 4
METHOD
1 tbsp olive oil 1 clove garlic – crushed 4 x 200g halibut steaks – filleted, skinned and boned
1. Mix together the olive oil and garlic and drizzle over the halibut steaks
1 punnet roma vine tomatoes – halved 100g fresh garden peas – podded and blanched briefly 1 punnet baby herb shoots Mixed salad leaves
2. Heat a non-stick frying pan and seal the halibut on both sides until lightly coloured 3. Remove from the pan and place in a hot oven 180°c and cook for 5 minutes or until cooked through
TO FINISH
4. Whilst cooking start to arrange the roma tomatoes, peas, shoots and leaves on plates
50g parmesan cheese 1 tbsp white wine vinegar 3 tbsp extra virgin olive oil 1 tsp caster sugar
5 Remove the fish from the oven, finely grate some parmesan over the top, mix the vinegar, oil and sugar together, season, drizzle over the salad and finally top with the halibut CELEBRITY Rochdale Chef Andrew Nutter
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