Pan Fried Halibut with Asparagus, Samphire, Pea Purée with a Brown Shrimp and Lemon ButterPosted on in European, Fish & Seafood, Recipes
This is a great Spring dish. Really fresh and takes no time at all to cook. If you can’t get Halibut then this recipe works fine with any white fish. Serve it with some Albariño.
You will need:
Cup of Peas
30g Brown Shrimp
1. Boil some salted water and add the peas for about 2 minutes then place in a blender with a little water. Blitz until smooth then pass it through a sieve a couple of times to make sure it’s very smooth. Pop it in a bowl and place in the fridge to chill.
2. Season the fish on both sides with a little salt.
then place in a hot pan skin side down and cook 3/4 of the way through so you see the flesh turning white. Flip over the fish and turn the heat off. Drop in the shrimp and butter. Then add the juice of about 1/4 of a lemon.
3. Drop the asparagus tips and samphire in to boiling water for about 2 minutes.
4. Gently re heat the pea purée then arrange the dish finishing with the shrimp butter and a little olive oil.