As far as I am concerned, Halibut is the king of fish. Quickly pan seared, and served on a bed of wilted spinach, with a garnish of prawns, and asparagus, alongside a creamy white vermouth sauce. Yum! (this picture also has a cheffy smear of roasted squash puree on the side of the plate!)
- 2 x 160g halibut steaks
- 12 large, shelled raw king prawns
- 1 tbsp butter
- a little olive oil
- 1 quantity of white vermouth sauce
- 6 asparagus spears
- 100g baby spinach leaves
Also you will need:
- a warm plate to rest the fish
- two tier steamer filled with boiling water ready to steam
- two warm serving plates
- Heat a non-stick sauté pan over a medium heat.
- Rub a little olive oil over both sides of the fish including the skin.
- Place the fish in the heated pan and cook on each side for three minutes. Don't be tempted to move the fish about in the pan.
- Now add the butter, let it melt and and add the raw prawns. Spoon some of the melted butter over the fish and cook for another 1 minute.
- Remove the halibut to a warm plate, and cover, and leave to rest for three minutes. Turn off the heat under the pan and keep cooking the prawns in the residual heat.
- Put the spinach and asparagus into the steamer and steam for 3 minutes.
- Squeeze the excess water out of the spinach and divide it into two portions, and place on the serving plates.
- Now place a piece of halibut on top of the spinach.
- Spoon a portion of prawns onto one end of the halibut, with some of the melted butter as well, and drizzle some white vermouth sauce onto the plate, and place the asparagus on top of the sauce.
- Serve with extra sauce, and some new potatoes if required.