HAL­IBUT SOUP WITH CREAM, AP­PLE AND DILL

Country Living (UK) - - Food & Drink -

Prepa­ra­tion 20 min­utes Cook­ing about 30 min­utes Serves 4 This is not a dish to cook ev­ery day, but it is worth put­ting in the ef­fort, even down to the dill oil. Feel free to use fish other than hal­ibut, although sus­tain­able Pa­cific hal­ibut is avail­able in the UK and it is pos­si­ble to buy the farmed va­ri­ety, too. I sug­gest hake or even Pa­cific cod as a sub­sti­tute.

2 tbsp veg­etable oil 2 banana shal­lots, sliced 3 bay leaves 4 sprigs thyme 2½ tbsp but­ter 100ml white wine 200ml fish stock pinch of pink pep­per­corns 1 Bram­ley ap­ple

1 tbsp dill oil (see above) 200ml sin­gle cream juice ½ lemon 125g un­salted but­ter 250g hal­ibut fil­let, skinned and cut into small chunks 4 tbsp chopped mixed raisins and dates

1 Heat the veg­etable oil in a pan over a medium heat, add the shal­lots and soften for a few min­utes. Add the bay leaves, thyme, but­ter and white wine and re­duce by half. Pour in the stock and cook for 5 min­utes, then add the pep­per­corns.

2 Peel the ap­ple and add the peel to the soup. Chop the ap­ple flesh, put in a bowl and cover it with dill oil.

3 Con­tinue to cook the soup for a fur­ther 10 min­utes, then pour in the sin­gle cream and cook for 2 to 3 min­utes. Pass through a sieve, re­turn to a clean or rinsed-out pan, sea­son with salt and lemon juice, and whisk in the but­ter.

4 Add the hal­ibut to the creamy soup and cook for a few min­utes un­til opaque.

5 In each bowl put a ta­ble­spoon of the chopped raisins and dates. Di­vide the ap­ple in dill oil be­tween the bowls, then spoon the fish and its soup on top. Serve straight­away.

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