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Roast halibut & rainbow carrots with wilted greens hollandaise
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Serves: 4
2 x 280g packs frozen No.1 Halibut Fillets
2 tbsp olive oil, plus extra for coating
2 x 150g packs No.1 Baby Rainbow Topped Carrots
500g pack spring greens, cut into 2cm ribbons
30g butter, melted
2 tbsp dill, finely chopped
2 tbsp flat leaf parsley, finely chopped
For the hollandaise sauce
25ml white wine vinegar
2 tsp lemon juice
2 British Blacktail Free Range Medium Eggs, separated
125ml unsalted butter
1. Heat the oven to 200ÂșC, 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.
Typical values per serving:
Energy |
2,724kJ 657kcals |
---|---|
Fat | 51g |
Saturated Fat | 24g |
Carbohydrate | 8.9 |
Sugars | 8.1g |
Protein | 37g |
Salt | 1g |
Fibre | 6.6g |
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