Halibut with caper beurre blanc & crushed Jersey Royals

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• knickers

  26 March 2008

  knickers rated and commented on this recipe

  

  deliscious ! did it for a dinner party , andf everyone loved it, and it was so quick but packed with flavour !

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• joeytee

  04 November 2008

  joeytee rated and commented on this recipe

  

  this recipe is so easy to make and really tasty but i think it needs something added to it for extra "zing" - i don't know what. Certainly we enjoyed it (and tried not to think about the amounts of butter, mmm!)

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• Stavrosian

  30 April 2009

  Stavrosian rated and commented on this recipe

  

  Very nice, elegant dish which allows the quality of the halibut and the jersey royals to speak for themselves with only subtle enhancements. I'd be happy to serve this to guests any time, and that's always a pleasure to say about anything this quick and easy to make.

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• Shanghai Ste

  29 September 2009

  Shanghai Ste commented on this recipe

  You can do this recipe with other kinds of white fish. I can't buy halibut where I live (Mexico) so I use sea bass. Also, you can forget asking for Jersey royals here. Plain old spuds work fine.

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• roblewis07

  30 November 2009

  roblewis07 rated and commented on this recipe

  

  This is an excellent recipe. It tastes good, looks great and is surprisingly quick and easy.

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• hayleyjayne

  01 May 2010

  hayleyjayne rated and commented on this recipe

  

  really simple dish to make but looks and tastes great, i have also used sea bass for this recipe which is just as tasty

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• Alex

  13 June 2010

  Alex rated this recipe

  

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• Hils

  07 January 2011

  Hils rated and commented on this recipe

  

  Superb recipe athough I made it some time ago and forgot to comment. Easy to do with impressive results. My other half still rates it as one of his favourite meals that I have cooked him! Looking forward to the next Jersey Royal and Halibut season...

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• Joanne Ruffell

  14 February 2011

  Joanne Ruffell rated and commented on this recipe

  

  This was superb and nothing was changed apart from I slightly reduced the cooking time of the fish.

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• Evy

  27 February 2011

  Evy rated and commented on this recipe

  

  Delicious!

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• beibei

  01 July 2012

  beibei commented on this recipe

  Very easy, and so delicious. Used sea bass instead as no halibut. The vinegar gives a bit of zing, so might reduce this down a bit more next time or reduce it down a bit more.

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• rkirby

  07 December 2012

  rkirby rated and commented on this recipe

  

  Very tasty and easy to make! I used 1/2 a fennel in with the sauce and Flora instead of butter so 70% less saturated fat for those who are cholesterol aware ;-) Will make this one again soon!

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• crumbortwo

  25 January 2013

  crumbortwo rated and commented on this recipe

  

  Excellent and simple to make. There was some confusion with our fishmonger who suggested cutting a wide steak and then cutting it in half. He had assumed that I was cooking this in the oven so when I mentioned pan frying, he 'butterflied' each piece so that the skin could be cooked in one go. I know the recipe said skinless but I felt this really worked since the skin helps protect the fish from overcooking. On the larger steaks/fillets I cooked it for 3 minutes skin side and 2 minutes the other. Cooking this in January meant no Jersey Royals. However, good quality new potatoes worked a treat but I cannot wait to cook this again with the real deal.

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Ingredients

• 500g Jersey Royal potatoes
• 25g butter , plus extra
• a small bunch parsley , chopped
• 4 skinless pieces halibut fillet
• olive oil

CAPER BEURRE BLANC

• 1 tbsp white wine vinegar
• 3 tbsp white wine
• 2 shallots , finely chopped
• 100g unsalted butter , chilled and cubed
• 1 tbsp capers

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 500g Jersey Royal potatoes
• 25g butter , plus extra
• a small bunch parsley , chopped
• 4 skinless pieces halibut fillet
• olive oil

CAPER BEURRE BLANC

• 1 tbsp white wine vinegar
• 3 tbsp white wine
• 2 shallots , finely chopped
• 100g unsalted butter , chilled and cubed
• 1 tbsp capers

488 kcalories, protein 29.4g, carbohydrate 21g, fat 32 g, saturated fat 17.9g, fibre 1.5g, salt 0.96 g

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