HALIBUT is one of those wonderful fish that can be poached, grilled or fried – almost everything you add to accompany it works incredibly well. It can take robust flavours such as garlic and chilli, and also goes well with subtle, zesty flavours such as today’s sorrel sauce.
Sorrel is one of those under-utilised herbs – it takes literally seconds to cook and changes colour when heated.
I particularly like it with this sweeter sauce, which contrasts well with the acidity of the herb.
PAN FRIED HALIBUT WITH SORREL SAUCE
Ingredients (serves 4)
200g approx of halibut per person
Olive oil
Lemon juice
Sea salt
Sprig flat leaf parsley or dill
Method
1. Remove all the scales from the halibut using the back of a spoon or blunt knife. Remove any bones from the fillets using a pair of tweezers or pliers.
2. To cook, put in a hot pan skin side down, with a little oil, until golden and crisp – approximately five minutes.
3. Flip over for a further 30 seconds and add a squeeze of lemon juice and re- season with sea salt.
4. Serve on a bed of warm sorrel sauce and top with a sprig of flat leaf parsley or dill
For the Sorrel Sauce
ingredients
2 shallots finely chopped
¼ bottle sweet Martini or wine
1 pint cream
Sea Salt
Squeeze lemon juice
12 sorrel leaves
Method
1. Place shallots and Martini or wine in a pan and boil gently until the liquid has reduced by half.
2. Add the cream and reduce. Gently boil until the sauce coats the back of the spoon.
3. Pass through a sieve, season with sea salt and a good squeeze of lemon juice and keep warm.
4. Just before serving, rip the leaves of sorrel once or twice, stir into the sauce and serve immediately.
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