Halibut with shrimp butter and favetta

Method

1. Preheat the oven to 200C/gas 6.

2. To make the butter, put the butter, thyme, shrimps, salt and pepper into a blender and process until smooth. Set aside.

3. For the favetta; blanch the beans in boiling water for no more than 2 minutes, then plunge into ice-cold water. Drain the beans and peel off the tough outer skins.

4. Put the beans, thyme, garlic and lemon juice in a blender and pulse until smooth. With the motor still running, gradually pour in the oil and blend until the consistency of hummus. Turn out into a bowl, season and set aside.

5. Coat the halibut fillets in seasoned flour, shaking off any excess. Melt the butter in an ovenproof frying pan. And cook the fish for 2 minutes on each side, before transferring to the oven for a further 3 minutes.

6. Serve the halibut in the centre of the plate with the favetta around the edge. Top with a pat of shrimp butter and serve.

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Ingredients

For the shrimp butter

250g Butter
1/2 tsp picked thyme leaves
1/2 tsp freshly ground salt and pepper
100g potted shrimps

For the favetta

400g Broad beans
1 handful thyme leaves
1 garlic clove, crushed
1 lemon, juice only
100ml extra virgin olive oil
coarse salt and freshly ground black pepper

For the fish

2 x 150g halibut fillets
2 seasoned Flour
2 tbsp Butter

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