A little touch of sunshine
T-BONE OF WILD SCOTTISH HALIBUT, FREGOLA SARDA WITH BROAD BEANS AND PEAS
Derek Johnstone of The Golf Inn in Gullane
DEREK JOHNSTONE has teamed this Wild Scottish Halibut with some beautiful greens; broad beans, broccoli and peas. A Fregola Sarda brings a slight Mediterranean flare to the dish, topped with olive oil. And to finish, he has laced the dish with a little touch of sunshine, the exotic spice saffron, worth more per ounce than gold!
SERVES 4
Ingredients
4 x 200g Halibut T-bone (ask your fishmonger to prepare)
4 tbsp plain flour, seasoned with salt and white pepper
Vegetable oil for cooking 1 lemon, juice only
Fregola Sarda:
200g Fregola Sarda (wheat pasta)
400ml white fish stock
1 small onion, finely diced
1 garlic clove, germ removed from centre of clove
1 plum tomato, peeled, deseeded and diced
10ml vegetable oil
25g broad beans, blanched and peeled
25g fresh peas
A pinch of saffron
3g curly parsley, chopped
Salt and pepper, to season
Pea Puree:
200g frozen peas
50g onion, diced
1 garlic clove, crushed
100ml fish stock
20ml double cream
Salt, to taste
To serve
Micro pea shoots
METHOD
1 Preheat the oven to 170°C.
2 To make the Fregola Sarda, heat the vegetable oil in a thick-based pan and add the onion and garlic. Cook gently without colouring until translucent. Add the Fregola Sarda and toast in the pan for two minutes. Add the saffron and fish stock and cook until tender. Add the tomatoes, broad beans and peas. Season with salt then finish with chopped parsley. Put to one side until ready to serve.
3 Take the halibut T-bone and lightly dust with flour, season with salt and rub vegetable oil on both sides. Heat a griddle pan until hot and chargrill the halibut on both sides. Place the halibut in the preheated oven for seven to eight minutes. Once cooked, drizzle with lemon juice and put to one side.
4 To make the pea puree, place the onion in a pan with a little oil and cook until soft. Add the garlic, peas and cream. Cook for five minutes then add the stock. Boil rapidly for five minutes then blitz in a food processor. Season with salt and pepper. 5
Serve the halibut hot with the Fregola Sarda and micro pea shoots.
In association with Taste Communications.