Name: Char-grilled Fillet of Halibut on a Bed of Spinach, with Jersey Royals, Spring Vegetables and Tarragon and Chervil Juice
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 300 ml / ½ pt fish stock; 150 ml / ¼ pt white wine; 4 shallots, sliced; 175 g / 6 oz cold butter; 1 tsp whipping cream; 12 asparagus tips, pointy ears removed and cut into 3; 1 garlic clove; 350 g / 12 oz spinach, stalks removed; juice of ½ lemon; 50 g / 2 oz shelled peas; 115 g / 4 oz broad beans, podded; 115 g / 4 oz green beans, halved; 6 halibut fillets, each about 175 g / 6 oz; good knob of butter; 4 sprigs of chervil, chopped; salt and freshly ground white pepper; 4 sprigs of tarragon, chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

6 halibut fillets, each about 175 g / 6 oz
good knob of butter

Europe
United Kingdom
Fish course
Pescatarian
England
Gluten-free
Spring

Method

First make the Tarragon and Chervil Juice: melt a knob of the butter in a heavy-based pan and sweat the shallots in it until softened but not coloured. Add the white wine and reduce by half. Add the fish stock and reduce by half. Add the cream and whisk in remaining butter, diced. Adjust the seasoning and pass through a fine sieve.
Cook the spinach: melt the bu

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