Recipe Edit

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Title of recipe*
Halibut with caper beurre blanc and crushed Jersey Royals

Name of submitter*
Ben

Ingredients (please enter each one on a separate line)*
500 g Jersey Royal potato 25 g butter , plus extra a small bunch parsley , chopped 4 skinless pieces halibut fillet olive oil CAPER BEURRE BLANC 1 tbsp white wine vinegar 3 tbsp white wine 2 shallot , finely chopped 100 g unsalted butter , chilled and cubed 1 tbsp caper

Method*
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. 2. Gently crush the potatoes with a fork then add the butter and parsley and season well. 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. 4. Serve the halibut on a bed of crushed potatoes with the sauce spooned over.

Serves 4 Add image

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