Halibut with pea ravioli, tomato beurre blanc and radish and lettuce fricassee

Green peas, radishes and lettuce bring a taste of the vegetable patch to Pascal Proyart's sophisticated main course doused with rich butter sauce
Halibut with pea ravioli, tomato beurre blanc and radish and lettuce fricassee
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes
  • Effort: hard

Ingredients

  • 700 g Norwegian White halibut fillets, skinned
  • 40 g pancetta, finely sliced
  • 3 tbsp olive oil
  • 20 g unsalted butter
  • 1 sprig lemon thyme, chopped

For the ravioli

  • 200 g frozen peas
  • 20 g unsalted butter
  • 1 tsp smoked bacon, chopped
  • 1 smallwhite onion, chopped
  • 1/4 round lettuce, chopped
  • 8 sheets wonton dumpling wrappers

For the tomato beurre blanc

  • 2 shallots, finely chopped
  • 3 tsp white wine
  • 1 tsp white wine vinegar
  • 1 tbsp crème fraîche
  • 200 g chilled butter
  • 2 tbsp chopped tomatoes
  • 1 tbsp chopped chives
  • 1 tsp tarragon leaves, chopped or to taste
  • freshly ground salt and black pepper

For the radish and lettuce fricassée

  • 1 bunches French radishes, roughly sliced
  • 3-4 round lettuce, roughly chopped
  • 2 tbsp frozen peas
  • 30 g unsalted butter
  • 1 tbsp chopped flat leaf parsley
  • squeeze lemon juice
  • small freshly grated nutmeg

Method

For the halibut:
1. Remove the skin, and then cut the fish into 4 even portions. Make a vertical slit across the centre of each portion, three quarters of the way down through the flesh. Fold each portion in half and stand it on its side. Hold the folded fish together by wrapping the pancetta around it. Secure with a skewer. Set aside until ready to cook.

For the pea ravioli:
2. For the pea ravioli filling, bring a pan of salted water to a boil, then add the frozen peas and cook for 1 minute. Drain and refresh briefly in iced water. Drain again and set aside.

3. In a frying pan, melt half of the butter, add the smoked bacon and fry until nicely browned. Add the onion and cook for 1 minute to soften, then add the chopped lettuce and cook for 1 minute. Add the cooked green peas and crush them well with a spoon. Add the remaining 10 grams of butter and season to taste. Transfer the mixture to a bowl and chill for about 30 minutes.

4. To shape the ravioli, place a wonton wrapper on the work surface and place 1 tablespoon of the green pea mixture in the middle. Take a second wonton wrapper, wet the edges and lay it over the pea mixture, pressing the edges together to seal. Trim using a cookie cutter or similar tool. Repeat with the remaining wonton wrappers and filling.

For the beurre blanc:
5. Combine the chopped shallot, white wine and vinegar in a small saucepan and boil vigorously for about 5 minutes until all the liquid has evaporated and the shallots are simply wet. Add the crème fraîche and bring the mixture to a boil. Remove the pan from the heat and gradually add the cubes of chilled butter, whisking until all the butter has been incorporated (if the sauce seems to become too thick, add a little water). Stir in the chopped tomato, chives and tarragon, and season to taste before setting the sauce aside.

6. Bring a large saucepan of salted water to the boil ready to cook the ravioli.

7. Season the halibut. Place a large non-stick frying pan over a medium heat and add a little olive oil. When hot, add the halibut and cook it for 2-4 minutes until the underside is golden, then turn and cook for 2 minutes on the other side. Add the butter and thyme to the pan and continue cooking for another 2 minutes, spooning the hot butter over the fish. Be careful not to overcook the fish.

8. When the fish is nearly cooked, add the ravioli to the boiling water and cook for 90 seconds before removing them from the pan to drain. Meanwhile, cook the fricassée. Take another frying pan and melt the butter in it. Add the radishes, lettuce and peas and sauté until soft.

9. When the fish is done, set it aside to rest for 1 minute.

10. Add the parsley to the fricasee, then add the lemon juice, grated nutmeg, salt and pepper to taste.

11. Place the fricassée on serving plates with the ravioli and fish and spoon over some of the beurre blanc. Serve immediately.

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