Grilled halibut with lemon and capers

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Preparation info

  • Serves

    1

    • Difficulty

      Medium

    • Ready in

      1 hr

Appears in

Recipes For Life: Inspired Cooking Beyond Cancer

Recipes For Life

By Peter Marshall

Published 2013

  • About

Ingredients

Grilled Halibut

  • 150 g fillet of halibut
  • baby artichokes
  • 3 baby spring onions
  • 20 ml olive oil
  • 50 g cauliflower purée
  • 1 lemon, zest, segments and juice
  • 10 g capers, superfine
  • 1 bunch chervil, chopped
  • ½ shallot
  • 3 nasturtium leaves (optional)
  • seasoning, to taste

Cauliflower Purée

  1. ½ cauliflower
  2. 50 g butter
  3. 200 ml cream
  4. 200 ml milk
  5. freshly ground black pepper, for seasoning

Method

Grilled Halibut

  1. Roast the halibut in the oven so the fish is just cooked.
  2. Prepare the baby artichokes, removing the chokes and cooking in lemon water. Once cooked, refresh and cut in half.
  3. Peel the onions leaving some of the green stalk, cook in olive oil and a little water until tender, cut in half.
  4. Prepare a classic cauliflower purée (see below) and finish with a touch of butter and cream.
  5. Peel the lemon zest and cut into fine julienne and remove the segments from the pith, keeping the natural shape.
  6. Rinse the capers in water to remove any excess brine or salt.
  7. Combine the zest and segments with the capers, chopped chervil and shallot, pour on the olive oil and the juice of the lemon.
  8. Spoon a little purée onto the plate and dress the artichokes and nasturtium leaves around the fish.
  9. Spoon the garnish and dressing over the top.

Cauliflower purée

  • Slice the cauliflower thinly on a mandoline.
  • Get a pan hot and add the butter so that it starts to foam.
  • Add the cauliflower and cook quickly until softened.
  • Add the cream and milk to the cauliflower.
  • Cook quickly again, stirring as it reduces.
  • Once cooked, drain and purée, reserving the excess cream and milk to adjust consistency.
  • Season with pepper and pass through a chinois.

Red onion

Mild and sweet

This recipe uses leaves from the edible plant, nasturtium. The entire nasturtium plant is edible including the leaves, flowers, stems and seeds. They are extremely easy to grow in your garden and make a colourful addition to salads whilst adding plenty of vitamin C and iron.