Halibut with Green Peppercorn Sauce and Sage
Posted on in Fish & Seafood, RecipesThis 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
- Put your stock in a pan and cook on a moderate heat to reduce by around 3/4 to intensify the flavour.
- 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.
- 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.
- 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.
- 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.
Enjoy!