Lesley Waters
from
Great Food Live
A Pastis-infused creamy sauce and roasted fennel add a delicious aniseed edge to Lesley Water's Parma ham-wrapped halibut
A Pastis-infused creamy sauce and roasted fennel add a delicious aniseed edge to Lesley Water's Parma ham-wrapped halibut
Halibut with ham and roasted fennel in pastis
Method
2. For the roasted fennel, cut each fennel bulb lengthways into 8 wedges. Roughly chop the fennel tops and leave on one side.
3. Blanch the fennel in boiling water for 5 minutes, or until slightly tender; drain well and pat dry.
4. Put the fennel in a roasting tray and drizzle over the olive oil. Season and roast for 20 minutes. Add the garlic and roast for a further 15 minutes.
5. To make the sauce, combine the Pernod and stock in a small pan. Bring to the boil, before reducing the heat and simmering gently until reduced by a third. Pour in the cream and reduce for a further 4-5 minutes, or until slightly thickened.
6. Squeeze the roasted garlic flesh from the skin into a small bowl and mash to a pulp. Pour in a little of the hot sauce and beat well until smooth. Stir the garlic and reserved fennel tops into the hot sauce. Season with lemon juice, salt and freshly ground black pepper, and keep warm. While the fennel is roasting, cook the potatoes.
7. For the mash, rinse the potatoes and put them in a large pan of cold water. Salt generously, partially cover with a lid and bring to the boil.
8. Turn the heat down to a simmer and cook until the potatoes are tender; drain them well. Carefully pull off the skins with a sharp knife if necessary, before dropping them back into the pan and returning to the heat.
9. Mash them with the butter until there are no lumps. Pour in the hot (but not boiling) milk and beat the mixture until light and fluffy. Keep warm, while you cook the halibut.
10. For the halibut, season the steaks and wrap each in a slice of Parma ham. Heat the oil and lemon juice in a lidded frying pan and lay the wrapped halibut in the hot oil. Cook very gently on the hob, basting occasionally, for 4-5 minutes until tender. Serve with the roasted fennel and creamy mashed potato straight away.
Prep:
20 min
Cook: 40 min
Cook: 40 min
Ingredients
For the roasted fennel
2 fennel bulbs1 tbsp Olive oil
4 garlic cloves, not peeled
For the sauce
150ml Pastis150ml vegetable stock
150ml double cream
squeeze lemon juice
sea-salt and freshly ground black pepper
For the mash
900g floury potatoes, such as King Edwards or Maris Piper100g Butter
100ml hot milk
For the halibut
4 x 170g boneless skinless halibut steaks4 large slices Parma ham
5 tbsp Olive oil
1/2 lemon, juice only
salt and pepper
Top Sponsored Searches
Advertisement
You may also like
Like this recipe?
Print
Print this recipe
Save
Save this recipe to My Recipe Book
Share
Email to a friend
Offers & Promotions
Great discounts on cookware
Competitions: great prizes up for grabs
Our Programmes
Recipes
Cake Recipes
|
Chicken Recipes
|
Beef Recipes
|
Bread Recipes
|
Cheesecake Recipes
| Chocolate Cake Recipes
|
Chocolate Recipes
|
Christmas recipes
| Cooking Recipes
|
Curry Recipes
|
Easy Recipes
|
Fish Recipes
|
Food Recipes
| Free Recipes
|
Healthy Recipes
|
Indian Recipes
|
Lamb Recipes
|
Pasta Recipes
|
Pork Recipes
|
Soup Recipes
|
Vegetarian Recipes
|
Apple Crumble Recipe
| Baking Recipes
|
Birthday Cake Recipe
|
Brownie Recipe
|
Burger Recipe
|
Carrot Cake Recipe
|
Chicken Curry Recipe
|
Chili Recipe
|
Chinese Recipes
|
Delia Smith Recipes
|
Dinner Recipes
|
Fudge Recipe
|
Greek Recipes
|
Ice Cream Recipes
|
Italian Recipes
|
Kids Recipes
|
Low Fat Recipes
| Salad Recipes
|
Salmon Recipes
|
Sauce Recipes
|
Steak Recipes
|
Stew Recipes
|
Thai Recipes
|
Vegan Recipes
|
BBQ Recipes
|
Stir Fry Recipes
|
Tapas Recipes



















