INGREDIENTS
175g fillet of halibut
1 tsp clarified butter
1 tsp olive oil
salt and pepper
100g of peas and beans (to include a mix of peas, broad beans, mange tout, sugar snaps, French beans etc)
1 leaf of green lettuce, fine shredded
5 baby onions peeled
2 tbsp white wine
150ml double cream
lemon juice (to taste)
fresh thyme
Recipe continues
METHOD
Heat a non-stick pan on the stove, lightly season the halibut fillet with salt and pepper. Place butter and oil in the pan then add the fish. Gently fry for 3 to 4 mins on each side, do not over brown. Place pan in the oven at 180 c for 4 mins to finish cooking the fish.
Blanch the peas and beans separately in a pan of lightly salted water. Refresh in iced water and set aside. Cook the baby onions in the same water that the peas and beans have been blanched in. When done, remove them to a clean pan with 4 tbsp of the blanching water. Add the wine and small sprig of thyme. Bring to the boil, add the cream, blanched veg and shredded lettuce leaf.
Season with salt and pepper, add lemon juice to taste. Dish up fricassee, remove fish from oven, drizzle with a little more lemon juice and place on top of the fricassee.