Author: Matt Wright
Herb and citrus crusted halibut recipe, roasted and dressed beet, turnip à la grecque
Servings 2 People
- 3/4 lb fresh halibut fillet cut into two portions
- 2 handfuls of panko breadcrumbs
- 1 small handful of fresh basil – finely chopped
- 1 small handful of fresh flat leaf parsley – finely chopped
- 1 small handful of fresh mint – finely chopped
- salt freshly ground black pepper
- 1 tablespoon lemon zest
- olive oil
- 8 small beets
- 3 small turnips
- additional parsley for dressing
for the court bouillon:
- a few sprigs of flat leaf parsley
- a few thyme sprigs
- 12 black peppercorns
- 1 bay leaf
- 2 teaspoons fennel seeds
- 2 teaspoons celery seeds
- 2 teaspoons coriander seeds
- 1 cup water
- 1 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup minced shallots
- Start by slicing the turnips thinly – a mandolin works great for this. Cover with a damp cloth. Make up the court bouillon mixture – put all the herbs and spices in a piece of double wrapped cheesecloth, and tie up. Put the water, wine, lemon juice and shallots in a medium sized pan, and bring up to the boil. Toss in the sliced turnip into the liquid, and cook them until just tender – 5 to 10 minutes depending of the thickness of the slice.
- Put the turnips, the liquid, and the herb bundle into a shallow dish, and allow to cool. I like to float it in an ice bath just to speed this up. You can store the turnips for a couple of days in the liquid like this.
- Get your oven going at about 400F. Put the beets in a ovenproof dish, cover tightly with foil, and roast for about 30 minutes, or until tender when pierced with a knife. Allow to cool just enough to touch, and rub them over with a towel to remove the skin. I find fresh beets always seem to give up their skin much better than older ones.
- Allow them too cool right down, and toss with a little olive oil, salt and finely chopped parsley.
- Drain the turnips from their liquid, discard the herb bundle, reserve the liquid and turnips. In a small pan over a medium/high heat reduce the turnip liquid to a glaze – so it nicely coats the back of a spoon. Allow to cool completely. Toss the turnips with the reduced liquid. Season with salt, and a little chopped parsley.
- In a bowl combine the breadcrumbs, mint, basil, parsley, lemon zest. Season well with salt and freshly ground black pepper. Add in a couple of tablespoons of olive oil, and mix well. If the mixture still seems pretty dry, and more in. You want just enough so it clumps together well.
- In a nonstick pan over a medium heat, get a couple of tablespoons of olive oil hot. Add in the fish skin side down (or what would have been skin side, if the skin is removed). Cook for about 5 minutes on the stove top, being careful not to let the oil get too hot.
- Remove the pan from the heat and very carefully pile up the crusting mixture onto the fish. Don’t worry if some spills off, just try to get a decent thick, even coating on the flesh side of the fish.
- Roast the fish in the oven for about 8 minutes, or until the fish is cooked through and the crust is nicely browned.
- To serve, put the fish on a plate, and next to it a row of turnip slices, a few slices deep. Top the turnip with the dressed baby beets.
- Serve with a simple side salad.