Halibut with Smoked Salmon, Brown Shrimps & Broad Beans
Created by locally renowned chef Lionel Scrubb.
Also known as Fletan au saumon fume, crevettes grises et feves.
- 4 pieces of halibut, skinned
- salt and pepper
- smoked paprika
- 150g fresh or frozen broad beans
- white wine, small glass
- 2 shallots, finely chopped
- 2tbs white wine vinegar
- 150g smoked salmon
- 4tbs double cream
- 200g unsalted butter
- 100g brown shrimps
- olive oil
Double pod the broad beans to reveal the nutty bean inside, by removing the thick outer skin with your finger.
- Wash and dry the halibut well & place in a small flat dish, add a drizzle of olive oil, salt and pepper and a pinch of smoked paprika. Coat the fish well with the oil and seasoning & leave in the fridge covered until needed.
- Preheat your griddle pan on a low gas and pod the broad beans if necessary.
- In a medium saucepan place the glass of white wine, shallots, white wine vinegar and finely chopped smoked salmon. Bring to the boil and simmer for 2 minutes.
- Add the broad beans, cream and brown shrimps and cook for a further 2 minutes.
- Cut the butter into small cubes, add to the hot mixture and stir constantly until the butter has melted totally.
- Get the non stick griddle pan very hot and place the 4 pieces of halibut gently in the pan. Reduce the heat a little once the fish is seared. Leave to cook for 3 minutes then turn over & cook for a further 3 minutes before turning off the heat. Leave the fish in the pan for another 4 minutes as it will slowly carry on cooking
- Serve immediately with the sauce over the fish.