Poached halibut with artichokes and béarnaise sauce

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

Ingredients

For the glazed béarnaise

  • 1 shallot, finely chopped
  • 1 tsp black peppercorns
  • 125ml/4fl oz white wine
  • 2 tbsp white wine vinegar
  • few tarragon leaves, chopped
  • 250g/9oz butter
  • 4 free-range egg yolks
  • 2 tbsp poaching liquor (from below)
  • 1 tbsp double cream
  • salt and freshly ground black pepper

For the halibut

  • 100ml/3½fl oz white wine
  • 2 tbsp white wine vinegar
  • ½ lemon, thinly sliced
  • 4 sprigs tarragon
  • 1 tsp coriander seeds
  • 2 star anise
  • 2 bay leaves
  • 2 x 150g/5½oz pieces halibut

For the artichokes and kale

  • olive oil, for frying
  • 4 Jerusalem artichokes, sliced into rounds
  • 1 shallot, diced
  • 1 tbsp toasted hazelnuts, roughly chopped
  • 1 tbsp flat leaf parsley
  • 1 garlic clove, finely chopped
  • vegetable oil, for deep-frying
  • pinch caster sugar
  • sea salt
  • large handful kale, leaves picked, stalks removed
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