Fillet of Halibut, Pine nut buckwheat, Spinach, Purple Sprouting Broccoli and Watercress Sauce

Simon Crannage

Simon Crannage

12th October 2012
Simon Crannage

Fillet of Halibut, Pine nut buckwheat, Spinach, Purple Sprouting Broccoli and Watercress Sauce

Halibut is the largest of all flat fish and has a mildly sweet flavour, popular in many chefs recipes. Try the following Fillet of Halibut, Pine nut buckwheat, Spinach, Purple Sprouting Broccoli and Watercress Sauce for yourself!

Ingredients

  • Serves 4
  • Ingredients
  • 4x 200g fillets of Halibut (skin on)
  • 200g Spinach (de-stalked and washed)
  • 12 florets of Purple Sprouting Broccoli
  • 250ml vegetable stock
  • 25g roasted pine nuts
  • 125g Bulgar wheat
  • Chopped Parsley
  • 2 tbsp Olive oil
  • Lemon juice to taste
  • Salt
  • 2 Shallots sliced
  • 1 clove of garlic crushed
  • 50g watercress
  • 100ml white wine
  • 250ml Double Cream

Method

For the Bulgar wheat
Add the stock into a suitable pan and bring to the boil
Add the Bulgar wheat And simmer until there is no stock left
Allow to cool to room temperature and add the pine nuts, parsley, olive oil, lemon juice and salt
Taste for seasoning adjust to your taste and reserve to one side until needed
For the watercress sauce
Sweat the shallots and garlic in a little oil in a small saucepan until soft and translucent
Add the white wine and boil for 1 minute to cook out the alcohol
Pour in the cream and reduce by half
Add the watercress cook out for a further one minute and blend in a bar blender, pass though a sieve
Keep warm until needed
For the halibut
In a hot non stick pan add a little oil and place the fish in it skin side down until golden brown.
Transfer the fish onto a small baking tray and cook for 4-6 minutes at 180°C depending on the thickness of the fish
To Serve
Spoon a generous portion of the Bulgar wheat on the plate of your choice then simply wilt the spinach and place it on top of the Bulgar wheat.
Cook the broccoli in boiling salted water for 2 minutes and place this on top of the spinach. Top it off with the Halibut and drizzle the watercreFillet of Halibut, Pine nut buckwheat, Spinach, Purple Sprouting Broccoli and Watercress Sauce

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.