| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food8 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 4 |
|
170 g; (6oz) halibut |
|
|
; fillets |
| 1 |
lg |
Pinch of black pepper |
| 1 |
lg |
Pinch of tarragon |
| 225 |
g |
Carrots; (8oz) |
| 60 |
ml |
Olive oil; (2fl oz) |
|
|
Anise carrot puree |
| 2 |
|
Shallots |
| 2 |
|
Garlic cloves |
| 1 |
ts |
Star anise powder |
|
|
Salt and pepper |
INSTRUCTIONS
Heat the olive oil in a frying pan. Season the halibut with fresh cracked
black pepper. Pan fry on both sides in oil until cooked. Finish with
freshly chopped tarragon sprinkled over the halibut and serve.
For the carrot pur.e: Dice the carrots into small pieces. Sweat the
shallots and garlic in olive oil until soft and ligth brown, add the
carrots and add enough water to barely cover, season lightly and bring to
the boil. Cover with a lid and cook the carrots until soft and tender or
until most of the liquid has evaporated.
Pur.e with a blender or use a potato masher, alternatively you can leave it
chunky. Add the star anise powder a little at a time and keep tasting
carrots, until the correct flavour is obtained. Be careful not to over
flavour the carrots with the star anise powder. Serve as an accompaniment
to the peppered tarragon halibut.
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