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Pistachio and Pine Nut Crusted Halibut

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Ingredients

  • Vichyssoise:
  • 6 halibut fillets, skinless and boneless
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 12 breakfast radishes, green leaves and roots left and sliced in half lengthwise
  • Coarse sea salt and black pepper
  • Wild arugula and parley
  • 31/2 oz parsley stems and leaves
  • 51/4 oz wild arugula
  • 1 Tbsp olive oil
  • 3 Tbsp unsalted butter
  • 2 medium shallots, coarsely chopped
  • 3 cloves garlic, crushed
  • 1 medium leek, green and white parts finely sliced
  • 2 large all-purpose potatoes peeled and cut into roughly 1/4 inch pieces
  • 41/2 cups chicken stock
  • 1 oz spinach leaves
  • Pistachipo and Pine-Nut Crust:
  • 10 Tbsp unsalted butter, cut into 1/2 inch dice
  • 2 oz shelled pistachio nuts, lightly toasted and coarsely chopped
  • 2 oz pine nuts, lightly toasted and coarsely chopped
  • 1/4 tsp superfine sugar
  • 2 Tbsp lemon juice

Details

Preparation time 60mins
Cooking time 75mins

Preparation

Step 1

Place the butter for the nut crust in a medium saucepan over medium-high heat. Cook for 4 minutes until butter is nutty-smelling and golden brown. Remove from the heat and put through small metal sieve to remove brown bits. Add the pistachio and pine nuts, sugar, lemon juice and ¼ tsp salt. Mix well and spread out on a small parchment lined baking sheet about 6 inches wide and 8 inches long. Chill in the fridge for 2 to 3 hours, until butter has set firmly., then cut the mixture into six equal rectangles. Return the rectangles to fridge until ready to use.
To make the vichyssoise, bring a medium saucepan of salted water to a boil, add the parsley and arugula leaves. Blanch for 30 seconds, then refresh under cold water. Strain, squeeze out the excess water, set aside to dry, then coarsely chop.
Place the oil and butter in a medium saucepan over medium heat. Add the shallots and saute for 4 to 5 minutes, stirring once or twice, until soft but not colored. Add the garlic and leek, and cook for an additional 2 to 3 minutes. Add the potatoes and cook for 5 to 6 minutes, stirring frequently, until shiny and glossy. Pour over the chicken stock and bring to boil over medium-high heat, then simmer for 8 to 10 minutes, until cooked but still retaining a bite. Add the blanched parsley and arugula, and cook for a final minute, then remove from the heat, and add the spinach, along with 11/2 tsps of salt and a good grind of pepper. Transfer to a blender, blitz well until completely smooth and set aside until ready to use.
Preheat the broiler to 400 degrees or its highest setting. Spread the halibut fillets out on a large parchment lined baking sheet, and brush them with the 2 Tbsp of oil. Season with 11/2 tsp salt and a good grind of pepper., and grill for 6 to 7 minutes, until the halibut is almost cooked. Remove the pan from under the broiler and lay a rectangle of nut butter on top of each fillet. Return to the broiler and cook for a final 2 to 3 minutes, until the crust is golden brown. Remove from the oven and squeeze lemon over the fish.
Warm the vichyssoise and spoon it into shallow wide bowls. Lay a halibut fillet on top, place the radish pieces along-side, and serve at once.

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