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Member recipe

Halibut with Lentils

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Serves 4

Pan fried halibut crusted with hazelnuts sitting on a lentil and broad bean cream.

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  • 200g/7oz breadcrumbs
  • 100g/3oz hazelnuts, shelled, toasted, crushed
  • salt and freshly ground black pepper
  • 4 x 175g/6oz halibut steaks
  • 1 tbsp tarragon mustard, mixed with a little water to loosen
  • 2 tbsp olive oil
  • 1 red onion, peeled, finely chopped
  • 1 garlic clove, peeled, crushed
  • 1 red pepper, seeds removed, finely chopped
  • 1 tbsp broad beans, cooked, shells removed
  • 100ml/3fl oz white wine
  • 150g/5oz double cream
  • 250g/9oz puy lentils, cooked
  • 1 tbsp chopped fresh tarragon
  • lemon wedges, to serve


    1. Preheat the oven to 180C/350F/Gas 4.
    2. Mix the breadcrumbs and hazelnuts together in a bowl and season, to taste, with salt and freshly ground black pepper.
    3. Brush one side of each of the halibut fillets with the mustard mixture, then dredge in the breadcrumb mixture, shaking off any excess.
    4. Heat one tablespoon of the oil in an ovenproof frying pan and fry the halibut fillets, crumb-side down, for 1-2 minutes, or until crisp. Transfer to the oven to roast for 8-10 minutes, or until the fish is cooked through.
    5. Meanwhile heat the remaining tablespoon of oil in a frying pan and fry the onion and garlic for 2-3 minutes, or until softened. Add the peppers, broad beans and wine and continue to cook the mixture until the volume of the liquid has reduced by half.
    6. Stir in the cream and lentils and cook for a further 4-5 minutes, or until the sauce has thickened slightly. Stir in the tarragon
    7. To serve, spoon the lentils onto each of 4 serving plates and place a piece of crusted halibut on top. Garnish with the lemon wedges.

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