Sil­vena’s Rowe’s sim­ple sup­pers

Friday - - FRONT PAGE - Styling by Alexio Pasquali Pho­tos by Juliet Dunne

Saf­fron-poached hal­ibut

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


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


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