Pan-Fried Halibut/Blue Cheese & Pear Salad with Yuzu Dressing

Name: Pan-Fried Halibut/Blue Cheese & Pear Salad with Yuzu Dressing
Yield: Serves Four
Ingredients: 4 tbsp surfine capers; ½ tsp caster sugar; 2 ripe Williams pears; rapeseed oil; 25 g salted butter; 2 large halibut steaks, each about 200 g; 150 g Montagnolo Affine cheese, or any blue cheese; ½ tsp sea salt flakes; 1 tsp red chilli, finely sliced; 4 tbsp Chardonnay vinegar; 2 heads purple chicory; sea salt & black pepper; 4 tbsp yuzu juice; 2 heads green chicory; 200 g olive oil; 3 tbsp chopped coriander; 1 tbsp mirin

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Dressing

4 tbsp yuzu juice
4 tbsp Chardonnay vinegar
½

Pescatarian
Gluten-free

Method

To make the dressing

Combine all the ingredients in a bowl, season with salt and freshly ground pepper, cover and set aside.

To make the salad

Separate the chicory leaves, peel and slice the pears and break the cheese into thumbnail-sized chunks. Place everything into a serving bowl, add the capers, cove