Fillet of Norwegian Halibut, summer peas, pancetta, smoked oyster beurre blanc and roasted sweetbread

Simon Hulstone

Simon Hulstone

26th July 2022
Simon Hulstone

Fillet of Norwegian Halibut, summer peas, pancetta, smoked oyster beurre blanc and roasted sweetbread

60 min

Ingredients

  • 4 x 180g skinned and trimmed Norwegian halibut fillets
  • 8 smoked oysters
  • 150g cooked and peeled veal sweetbreads
  • 4 slices of smoked pancetta
  • 50g chopped chives
  • 250g unsalted butter
  • 2 shallots
  • 50 ml white wine vinegar
  • Sprig of tarragon
  • 4 black peppercorns
  • 300g fresh peas
  • Pea shoots to garnish

Method

To make the butter sauce, slice the shallot finely, add the tarragon and peppercorns, in a pan add the vinegar and wine to the shallots and reduce by half, slowly add the diced chilled butter and whisk until melted, season, pass and set aside.
In a non-stick pan roast the sweetbread in small nuggets until golden brown, add the thinly sliced pancetta lardons and cook until both are crispy, drain and set aside.
In a non-stick pan roast the halibut skin side down until golden brown, flip over and finish cooking until fish is translucent, depends on thickness of fish for cooking times.
Slice the smoked oysters and add to the beurre blanc, warm gently. In a separate pan warm the cooked peas in a little butter emulsion and then add the sweetbreads and pancetta.
To plate, place the peas in the centre of your plate, add the chopped chives to the sauce and then sauce around the peas making sure of plenty of oyster per plate, top the peas with the halibut and finish with the pea shoots and tendrils.

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.