Halibut with caper beurre blanc and crushed Jersey Royals
Submitted - Ben
Ingredients500 g Jersey Royal potato
25 g butter , plus extra
a small bunch parsley , chopped
4 skinless pieces halibut fillet
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
Method1. 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.