Butter-roasted halibut with charred white asparagus

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 2

By Olivia Burt
From Saturday Kitchen


For the butter sauce

  • 250g/9oz unsalted butter
  • 2 banana shallots, peeled and finely chopped
  • 1 garlic cloves, finely chopped
  • 250ml/9fl oz brown chicken stock

For the halibut

  • 2 x 150g/5½oz halibut fillets, skin removed
  • 10g/⅓oz kosher salt
  • 2 tbsp rapeseed oil
  • 40g/1½oz unsalted butter
  • rock salt

For the vegetables

  • 125g/4½oz unsalted butter
  • 2 sprigs lemon verbena (or mint)
  • 2 white asparagus spears, peeled and cut in half lengthways
  • 1 yellow courgette, sliced into ribbons on a mandolin

To serve

  • 50g/1¾oz rock samphire
  • 1 tbsp fennel fronds
  • 6 cornflowers
  • 1 tbsp small lemon verbena leaves
  • 50ml/2fl oz wild garlic oil (or good quality olive oil/cold-pressed rapeseed oil)
Print Friendly, PDF & Email

Share this post

scroll to top