- 4 x 180g skinned and trimmed Norwegian halibut fillets
- 8 smoked oysters
- 150g cooked and peeled veal sweetbreads
- 4 slices of smoked pancetta
- 50g chopped chives
- 250g unsalted butter
- 2 shallots
- 50 ml white wine vinegar
- Sprig of tarragon
- 4 black peppercorns
- 300g fresh peas
- Pea shoots to garnish
Fillet of Norwegian Halibut, summer peas, pancetta, smoked oyster beurre blanc and roasted sweetbread
Simon Hulstone
26th July 2022
Fillet of Norwegian Halibut, summer peas, pancetta, smoked oyster beurre blanc and roasted sweetbread
60 min
Ingredients
Method
To make the butter sauce, slice the shallot finely, add the tarragon and peppercorns, in a pan add the vinegar and wine to the shallots and reduce by half, slowly add the diced chilled butter and whisk until melted, season, pass and set aside.
In a non-stick pan roast the sweetbread in small nuggets until golden brown, add the thinly sliced pancetta lardons and cook until both are crispy, drain and set aside.
In a non-stick pan roast the halibut skin side down until golden brown, flip over and finish cooking until fish is translucent, depends on thickness of fish for cooking times.
Slice the smoked oysters and add to the beurre blanc, warm gently. In a separate pan warm the cooked peas in a little butter emulsion and then add the sweetbreads and pancetta.
To plate, place the peas in the centre of your plate, add the chopped chives to the sauce and then sauce around the peas making sure of plenty of oyster per plate, top the peas with the halibut and finish with the pea shoots and tendrils.
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