Roast Halibut/Brioche & Herb Butter Crust

Preparation info
  • Serves


    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


For the Herb Butter

  • 1 good bunch of flat leaf parsley
  • 200 g salted butter, softened
  • 1</


To make the herb butter

Strip the leaves from the parsley, chop roughly and place into the bowl of a food processor and whizz well. Add the softened butter and drained capers. Gently roast the fennel seeds in a dry frying pan until lightly coloured (this helps to enhance the flavour) and place these in the food processor with the snipped chives and a good s