Roasted halibut with girolles

By Matt Tebbutt
From Saturday Kitchen

Ingredients

Tomato and Fennel Water

• Beef tomatoes: 2 ripe
• Fennel bulb: 1 large
• Fennel seeds (toasted): 1 tbsp
• Fresh dill: 1 small bunch
• Coriander seeds (toasted): 1 tsp
• Bay leaf: 1
• Garlic cloves (peeled): 3
• White wine vinegar: 25–50ml / 1–2 fl oz
• Shallot (chopped): 1
• Salt: pinch

Roasted Halibut

• Olive oil: 2 tbsp
• Halibut steaks (on the bone, 250g / 9oz each): 2
• Girolles: 1 handful (preferably Scottish)
• Colourful baby tomatoes: 150g / 5½ oz
• Chopped fresh parsley: 1–2 tbsp

To Serve (Optional)

• Thin shavings of fennel bulb
• Chopped fennel fronds

Method

Prepare the Tomato and Fennel Water

1. Blend Ingredients: In a food processor, combine all the ingredients for the tomato and fennel water. Blend until smooth.
2. Strain Mixture: Place a clean kitchen cloth or a piece of muslin in a colander and set it over a small bowl. Pour the blended mixture into the colander and let it drain overnight in the refrigerator.

Roast the Halibut

1. Preheat Oven: Preheat your oven to 200°C (180°C Fan) or Gas Mark 6.
2. Season Fish: Season the halibut steaks with salt and pepper on both sides.
3. Sear Fish: In a flameproof frying pan, heat the olive oil over medium heat. Add the halibut steaks, placing them flesh-side down. Sear for a few minutes until golden brown.
4. Transfer to Oven: Carefully flip the halibut and transfer the pan to the preheated oven. Roast for 6–8 minutes, or until the fish is cooked through. Remove from the oven and let it rest.

Sauté the Mushrooms and Tomatoes

1. Cook Vegetables: In a separate frying pan, heat a splash of olive oil over high heat. Add the girolles and colorful baby tomatoes, sautéing for a few minutes until the mushrooms are tender.
2. Season: Season the mixture with salt and pepper, then finish with chopped parsley.

Serve

1. Warm Tomato and Fennel Water: In a small pan, gently warm the strained tomato and fennel water over low heat.
2. Plate the Dish: In a bowl, spoon some of the sautéed mushrooms and tomatoes. Place a halibut steak on top and pour the warmed tomato and fennel water around the dish.