By chef Andrew Baird
First, preheat the oven to 180°C. For the peas, mix 10g of the butter with the flour to make a beurre meunière or thickening agent. Put the remaining butter in a saucepan and heat. Add the pancetta and cook until it changes colour.
Add the chicken stock and bring to a simmer, then add the carrots, potato and silver skinned onions and cook until tender.
Add the peas and broad beans. Bring back to the simmer. At this point break the beurre meunière into small pieces and gently whisk into the pea mixture. This will slightly thicken the stock and give it more body. Keep warm.
To cook the halibut, simply heat an oven proof frying pan. Add a little pomace oil and when it starts to lightly smoke add the fish. Cook until golden brown on one side. Turn the fish over, add a knob of butter and the fish stock. Place in the oven for approximately 8 minutes.
To serve, halve the little gem lengthways and shred. Add to the peas and beans. As soon as the lettuce has wilted, place in a bowl plate, remove the fish from the oven and place on top.
This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information.
Ingredients for four servings:
- 4 X 180G Halibut Steaks
- 10Ml Pomace Oil
- Knob Of Jersey Butter
- 60Ml Fish Stock
Peas ‘À La Française’
- 550G Butter
- 10G Flour
- 40G Pancetta, Cubed
- 200Ml Chicken Stock Supermarket Stock Or A Cube Is Fine
- 20G Diced Carrot
- 20G Diced Potato
- 60G Baby Silver Skinned Onions, Peeled
- 300G New Season Peas, Shelled
- 20G Peeled Broad Beans
- 1 Little Gem Lettuce
- Salt And Freshly Ground Black Pepper