Halibut Portion 160g
All weights are +/- 10%
With new season peas a la Francaise
For the Dish
4x160g Halibut Portion
10ml pomace oil
1 knob of butter
60ml fish stock
For the Peas
40 pancetta, cubed
200ml chicken stock, supermarket stock or cube is fine
20g carrot, diced
20g potato, diced
60g baby silver skin onions, peeled
300g new season peas, shelled, frozen can be substituted
20g broad beans, peeled
1 little gem lettuce
Salt and freshly ground black pepper
Preheat the oven to 180C
To make the peas, mix 10g of the butter with the flour to make a beurre meuniere, a thicken agent. Put the remaining butter in a saucepan and heat. Add the pancetta and cook until It changes colour. Add the chicken stock and bring to a simmer, then add the carrots, potato and silver skin onions and cook until tender. Add the peas and broad beans. Bring back to a simmer. At this point break the beurre meuniere into small pieces and gently whisk into the pea mixture. This will slightly thicken the stock and give it more body. Keep warm.
To cook the halibut, simply heat an ovenproof frying pan. Add a little pomace oil and when it starts to lightly smoke add the fish. Cook until golden brown on one side. Turn the fish over, add a knob of butter and the fish stock. Place in the oven for approximately 8 minutes.
To serve, at the last minute halve the little gem lengthways and shred. Add to the peas and beans. As soon as the lettuce has wilted, place in a bowl plate, remove the fish from the oven and place on the top.