Roast halibut & rainbow carrots with wilted greens hollandaise

1. Heat the oven to 200ºC, gas mark 6. Season the halibut then wrap, skin-side down, in lightly oiled foil. Place on a baking tray and bake for
30-40 minutes, until cooked through and opaque.

2. Scrub the carrots (no need to peel) and dry well. Place in a roasting tin. Toss with olive oil and season. Roast at the same time as the fish for 20-25 minutes, until tender but not soft.

3. Just before the fish is ready, make the sauce. Reduce the vinegar and lemon juice in a small saucepan over a high heat, until 1 tbsp of liquid remains. Put the egg yolks into a food processor. With the motor running, drizzle in the warm vinegar.

4. Melt the butter in a small saucepan. When foaming, add it gradually, with the motor running, to the yolk mixture until incorporated. Pour into a bowl. In a clean bowl, whisk the egg whites to soft peaks, then fold into the hollandaise. Season and keep warm.

5. Wilt the spring greens in a large frying pan or wok with 1 tbsp melted butter, in batches if necessary. Toss the carrots with the remaining butter and most of the herbs. Divide between 4 plates and place the fish on top. Spoon some sauce over and sprinkle over the remaining herbs. Serve the rest of the hollandaise sauce on the side.