Name: Grilled Mustard Halibut with Warm Pickled Potatoes
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Salt and pepper; 4 tablespoons white wine; ½ teaspoon chopped fresh parsley, basil or chervil; 1 teaspoon chopped fresh chives; Plain flour, for dusting; The juice of 1 lemon; 6–8 tablespoons olive oil; 1 teaspoon chopped fresh tarragon; 1 tablespoon butter; 450–750 g (1–1½ lb) hot, very well-cooked new potatoes, peeled and halved; 4 tablespoons white-wine vinegar; 1 large garlic clove, finely chopped; 4 round shallots, sliced into rings; A few black peppercorns; 4 × 175–225 g (6–8 oz) halibut fillet portions; 1 heaped teaspoon Dijon mustard; 1 star-anise (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

The pickled potatoes are just new potatoes, cooked, skinned and then marinated while still warm in a fresh mixed-herb pickling liquor. I like to overcook the potatoes slightly so that when steeped in the pickling liquor and then eaten the soft, creamy centres help balance the whole taste.

The halibut (more or less any fish can be used for this recipe) is just brushed with a mustard butter and grilled: few ingredients, lots of taste – always a good combination.