Halibut with Green Peppercorn Sauce and Sage

This dish is dead easy and the sauce will work brilliantly with steak or chicken if fish isn’t your thing. There is enough sauce for about 4 portions of whichever protein you pick.


You will need:

Halibut Fillets (Skin removed. Try and get it from the dark side as it tends to be a little thicker)

1 Shallot

25ml Brandy

200ml Good Jellified Beef Stock

200ml Double Cream

1 tbs Green Peppercorns

Fresh Sage Leaves


  1. Put your stock in a pan and cook on a moderate heat to reduce by around 3/4 to intensify the flavour.
  2. Finely dice your shallot and then gently fry in a little olive oil until softened. Add the brandy and flame. Pour in your cream then the concentrated beef stock. Stir well then cook for 3-5 minutes before draining the sauce through a sieve. Return the sauce to the pan then add in your peppercorns.
  3. Take your fillet of Halibut and season both sides with salt. Cook in a little olive oil turning the fish once the flesh has cooked half way up. Add a knob of butter to the pan and continually baste the fish until it has cooked all the way through. Take off the heat and allow to rest for a couple of minutes.
  4. Finally take a handful of sage leaves and drop in to some hot oil for 20 seconds. Take out and drain on to some kitchen paper.
  5. Place your fish in the middle of the dish. Check the seasoning in your sauce and add a little salt if needed. Gently pour over the sauce and top with the fried sage.





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