Bag poached halibut with green bean salad
By: Mike Robinson
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Bag poached halibut with green bean salad
- Prep time:
- 40 mins
- Cook time:
- 15 mins
- Serves:
- 1
Mike Robinson's innovative boil-in-the bag technique makes a great way to cook moist fish with lots of flavour and little mess
Ingredients
For the halibut
- 150g halibut fillets, skin on
- 25g Butter
- splash White wine
- sprig Rosemary
- sea salt and freshly ground black pepper
- 1/2 Lemon, juice
For the green bean salad
- 200g green beans
- handful red mustard leaves
- 12 cherry tomatoes, quartered
- 4 tbsp Olive oil
- 2 tbsp lemon juice
- Rosemary, to garnish
Method
1. Squeeze a small zip-lock bag tightly so that as much of the air is removed as possible. Put the halibut, butter, white wine, rosemary, salt, pepper and lemon juice into it. Zip it up and cook in a large pan of simmering water for 10 minutes.2. Remove the bag from the pan, remove the fish and keep warm. Pour the juices into a bowl and whisk until thick to make a sauce.
3. Meanwhile, cook the green beans in a pan of boiling water for 5 minutes, until slightly al dente. Drain and toss together with the mustard leaves, tomatoes, olive oil and lemon juice.
4. Spoon the salad onto a plate, top with the halibut and pour the sauce over. Dress with a sprig of rosemary and serve straight away.
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