- Serves: 2
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Effort: medium
- 2x180 g halibut portions
- 100 ml olive oil
- 50 g butter
- 200 ml fish stock
- 200 g Savoy cabbage, diced
- wild mushroom mixture
- 2 whole heads garlic, core removed and cloves separated and peeled
- 200 ml double cream
1. Preheat the oven to 200C/gas 6.
2. Season the fish with salt and freshly ground pepper. Heat a little of the oil until hot in a flameproof casserole and colour the skin side of the fish. Add a knob of the butter and the fish stock, cover and put into the hot oven for about 2 minutes.
3. Remove the dish from the oven, remove the cover and glaze the fish with the braising juices.
4. Bring a saucepan of salted water to the boil, add the diced cabbage and blanch in the boiling water for about 1 minute, then drain immediately and refresh in iced water.
5. Heat a little more of the oil in another pan and gently fry the wild mushrooms until tender, seasoning them lightly whilst cooking. Stir in the cabbage and adjust the seasoning. Add the remainder of the butter to shine the garnish.
6. Put the garlic into a clean saucepan, cover with cold water and bring to the boil. Drain, then cover the garlic with fresh cold water and bring to the boil again. Do this one more time (three times in all). Drain well.
7. Put the garlic into a clean saucepan and pour over the cream. Bring the mixture to the boil, then remove the garlic from cream with a slotted spoon and put into the bowl of a blender or food processor.
8. Blend the garlic to a smooth puree, then pass through a fine chinois. Adjust the consistency of the sauce with some of the remaining cream and season to taste with salt and freshly ground pepper.
9. To serve, divide the cabbage mixture between two plates, top with a halibut portion and drizzle over some garlic cream.
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