A sumptuous halibut fillet topped with a flavourful prawn crust, served with a creamy sauce and wilted spinach – a delightful combination of textures and tastes.
30 mins to 1 hour
30 mins to 1 hour
Serves 2
By Matt Tebbutt
From Saturday Kitchen
This dish provides a balanced mix of protein and healthy fats, making it a nutritious choice for any meal. (Nutri-score)
Equipment
Ingredients
- Unsalted butter: 35g/1¼oz
- Shallot, diced: 1
- Garlic cloves, finely chopped: 3
- Raw prawns, heads removed, shells removed, de-veined: 150g/5½oz
- Fresh chives, chopped: 1 bunch
- Cornflour: 1 tsp
- Halibut fillet: 2 (300g/10½oz each)
- Fish stock: 100ml/3½fl oz
- Salt and freshly ground black pepper: to taste
- Fish stock (for sauce): 300ml/10fl oz
- Double cream: 100ml/3½fl oz
- Freshly cracked black pepper: 1 tsp
- Fresh dill, chopped: 1 bunch
- Lemon juice: from 1 lemon
- Pinch salt:
- Toasted breadcrumbs: 50g/1¾oz
- Baby spinach, wilted: 225g/8oz
Method
Prepare the Halibut
- Preheat the oven to 200C/180C Fan/Gas 6.
- Melt 10g/⅓oz of butter in a saucepan over medium-low heat.
- Add the shallot and garlic; sweat for 10 minutes until soft. Transfer to a bowl and cool.
- Add prawns to a food processor and blend to a paste. Mix in chives, cornflour, and cooled shallots. Season with salt and pepper.
- Spread the prawn mixture on top of each halibut fillet.
- Place the fillets in a pan with fish stock and remaining butter. Cover with damp parchment paper and bake for 10 minutes. Keep warm.
Create the Sauce
- Heat fish stock in a saucepan until reduced by half.
- Add double cream and bring back to the boil.
- Add freshly cracked pepper, dill, salt, and lemon juice. Stir well.
Serve the Dish
- Spoon the sauce over the halibut fillets.
- Sprinkle with toasted breadcrumbs just before serving.
- Add wilted spinach on the side.
Suggested Wine Pairing
Majestic: Louis Moreau Chablis 2023
This fruity wine features rich floral notes and bright acidity, making it a perfect match for the halibut’s delicate flavors and creamy sauce.
Tesco: Tesco Finest Sauvignon Blanc
With its crisp acidity and notes of citrus and green apple, this wine enhances the dish’s freshness while balancing the richness of the cream.
Sainsbury’s: Sainsbury’s Chenin Blanc, Taste the Difference
This Chenin Blanc offers ripe zesty pineapple and pear flavours, complementing the seafood beautifully while adding a refreshing contrast to the dish.
What can you serve with this?
- Couscous salad: Adds texture and complements the dish’s flavors.
- Lemon wedges: Brightens up the dish with acidity.
- Sautéed asparagus: Provides a crunchy contrast to the soft fish.
Nutri-score Health Check
This dish scores a Nutri-Score of A due to its high protein content from halibut and prawns, combined with healthy fats from cream and butter. The presence of fresh vegetables like spinach adds essential nutrients. The score has been automatically calculated from the ingredients in the recipe and is only a guide.
Recipe FAQ
- Can I use frozen prawns? Yes, just ensure they are fully thawed before use.
- What can I substitute for halibut? Cod or haddock are good alternatives.
- This recipe seems rich; can I lighten it? Use low-fat cream instead of double cream for a lighter version.
- I don’t have fresh herbs; can I use dried? Yes, but use about one-third of the amount as dried herbs are more concentrated.
- This dish sounds complicated; is it beginner-friendly? Yes, follow each step carefully for great results!
- If I don’t have fish stock, what can I use? Vegetable stock or chicken stock works as alternatives.
- I want to make this ahead; how should I store it? Store cooked halibut in an airtight container in the fridge for up to two days.
- I’m allergic to shellfish; can I skip the prawns?No problem! Just omit them or replace them with another protein like mushrooms for texture.
“`
