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.