Chargrilled halibut & crushed potatoes
Ross Wallace, Executive Chef at the Adamo Hotel Group, brings us a delightfully light and fresh spring dish.
The chargrilled halibut, works perfectly with crushed potatoes, asparagus and a watercress and peppercorn sauce
Ingredients:
2 x 120g halibut fillets, skin off
200g washed new potatoes
2 spring onion, washed & thinly sliced
100g watercress, finely chopped
1 x shallot, finely diced
1 x clove garlic, crushed
50g butter melted
4 asparagus spears, trimmed
200ml double cream
Splash white wine
1tbs pink pepper corns
Sea salt & black pepper to season
Method:
1. Wash new potatoes, place in pot and cover with cold water, add a pinch of salt and place on the stove to boil. Cook for 15-20 minutes or until potatoes are cooked through. Once cooked, drain and bash potatoes down with a rolling pin. Add melted butter, spring onions and a little chopped watercress with a pinch of salt to season.
2. For the sauce – sweat the shallot in a little butter with garlic and after a couple of minutes add a splash of white wine and pink peppercorn, reduce and add cream. Simmer gently for 3 minutes, place in a liquidiser add watercress and blitz until smooth, return to the pan and add a little salt to season.
3. Lightly season oil and halibut and asparagus. Place on a hot char grill or griddle pan and allow to cook for 2.5 minutes on each side, likewise with the asparagus.
