This epic sharing platter is perfect for any dinner party where you wish to make a dish the centrepiece. And halibut is definitely one of my favourites, a meaty fish with mild, sweet tasting white flesh with a firm but tender texture. Because of its leanness halibut can become dried-out if overcooked and the key to not overcooking is all about the timing. Hence, slightly under cooking the halibut and leaving to rest for 10 minutes will yield a perfectly cooked piece of fish.
Place on the middle of the table for everyone to tuck in and serve with saffron beurre blanc.
Substitute with haddock, cod, hake or king prawns for a budget alternative.
My Halibut with Saffron Beurre Blanc and Samphire, Mussels and Langoustines
- 1.5kg halibut
- 500g samphire
- Olive oil
- 1kg mussels, de-bearded and cleaned
- 12 langoustines, cooked
- 3 lemons cut into halves and grilled
- 150ml white wine
- 1 tbsp white wine vinegar
- 2 shallots
- 1 tsp peppercorns
- 1 bay leaf
- 1 spring of thyme
- 100ml double cream
- Pinch of saffron
- 250g cold unsalted butter, cut into cubes
- Salt and pepper
Pre-heat the oven to 180°C. Lay the samphire on a baking tray and lay fish on top, brush with olive oil, season with salt and pepper, wrap with foil, and roast for 18-20 minutes. Allow to rest for an additional 10 minutes.
In a pan, sweat the onions in a knob of butter, add the white wine, herbs and peppercorns, reduce by half, then add the mussels and cook till open. Reserve cooked mussels in a bowl, strain cooking liquid into a saucepan and discard onion mix.
For the saffron beurre blanc, add saffron and cream to the strained cooking liquid. Bring to a boil and reduce for 2 minutes, remove from heat and whisk in butter cube by cube until smooth and emulsified.
Find my full episode of '12 Chefs of Christmas' HERE