Silvena’s Rowe’s simple suppers
Prep time: 20 mins Cooking time: 10 mins Chilling time: 2 hours Serves 4 500ml water Small pinch of saffron 4 halibut fillets, 180g each 4 tbsp olive oil
FOR THE SALSA VERDE
1 tsp Dijon mustard 2 tsp lemon juice Small bunch thyme, finely chopped 1 large garlic clove, minced 1 tbsp chopped chives 2 tbsp capers, chopped 2 tbsp olive oil
1 In a large wide pan, bring water to a boil and add saffron. Stir, turn off the heat, and let it cool slightly. Add halibut fillets in a single layer, ensuring they are completely submerged. Cover and refrigerate for a minimum of 2 hours.
2 Meanwhile, to make the salsa verde, in a bowl, mix the mustard, lemon juice, thyme, garlic, chives and capers. Add olive oil in a thin drizzle while whisking continuously until the sauce comes together. (It should look like a very loose pesto). Season to taste.
3 Remove the halibut from the brine and pat it dry with kitchen paper. Leave it on a clean chopping board for 15 to 20 minutes to come to room temperature.
4 Heat olive oil in a large pan over high heat. Reduce heat to medium and fry the halibut for 4 minutes on each side. Season to taste and serve with salsa.
Issue 13 Vol. 18