Halibut with shrimp butter and favetta
By: Simon Rimmer
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Halibut with shrimp butter and favetta
- Prep time:
- 20 mins
- Cook time:
- 10 mins
- Serves:
- 2
Simon Rimmer rings the changes by serving sea-fresh halibut with fresh and delicate-tasting bean puree
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Ingredients
For the shrimp butter
- 250g Butter
- 1/2 tsp Thyme, leaves only
- 1/2 tsp freshly ground salt and black pepper
- 100 g potted shrimps
For the favetta
- 400g Broad beans
- 1 handful Thyme, leaves only
- 1 clove Garlic, crushed
- 1 Lemon, juice only
- 100ml extra virgin Olive oil
- coarse salt and freshly ground black pepper
For the fish
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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