| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 1 |
|
Piece filleted halibut; about 750g |
| 3 |
|
Pieces stem ginger in syrup |
|
|
Zest and juice of 3 limes |
|
|
Stems of lemon balm |
| 1/2 |
pt |
Fish stock |
| 2 |
bn |
Watercress |
| 1 |
tb |
Hazelnut oil |
| 2 |
tb |
Extra virgin olive oil |
| 1 |
tb |
Garlic chives; chopped |
INSTRUCTIONS
Skin and bone the fish. Remove any dark meat from the skin side. Cut
into 4 pieces. Season. Rub with olive oil.
Cut the stem ginger into small matchstick size pieces (fine
julienne). Zest and juice the limes, keeping them separate. Spread
all four pieces of halibut on the upperside with the julienne of
ginger and half of the lime zest.
Chop the lemon balm. Reduce 1/4 pint fish stock by half. Add the rest
of the lime zest and half the juice with the honey and the chopped
lemon balm. Simmer all together for a few minutes to blend the
flavours. Season.
Add 2 teaspoons of watercress puree, the hazelnut oil and the rest of
the olive oil. Whisk all together vigorously. Taste and adjust
seasoning.
Do not add the garlic chives until ready to give a freshness to the
dressing.
Chargrill the fish and serve with dressing.
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