Recipe of The Week – 11th May 2015
Pan Fried Halibut with Sorrel Sauce
What you need (serves 4)
200g approx of halibut per person
Sprig flat leaf parsley or dill
What you do
Remove all the scales from the halibut using the back of a spoon or blunt knife. Remove any bones from the fillets using a pair of tweezers or pliers.
To cook, put in a hot pan skin side down, with a little oil, until golden and crisp – approximately 5 minutes.
Flip over for a further 30 seconds and add a squeeze of lemon juice and re-season with sea salt.
Serve on a bed of warm sorrel sauce and top with a sprig of flat leaf parsley or dill
For the Sorrel Sauce
What you need:
2 shallots finely chopped
¼ bottle sweet Martini or wine
1 pint cream
Squeeze lemon juice
12 sorrel leaves
What you do
Place shallots and Martini or wine in a pan and boil gently until the liquid has reduced by half.
Add the cream and reduce. Gently boil until the sauce coats the back of the spoon.
Pass through a sieve, season with sea salt and a good squeeze of lemon juice and keep warm.
Just before serving, rip the leaves of sorrel once or twice, stir into the sauce and serve immediately.
Don’t forget to share your attempts at this dish, we love to see how you do!
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