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.

Serves 4

  • 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

Top Tips

Double pod the broad beans to reveal the nutty bean inside, by removing the thick outer skin with your finger.

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Method

  1. 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.
  2. Preheat your griddle pan on a low gas and pod the broad beans if necessary.
  3. 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.
  4. Add the broad beans, cream and brown shrimps and cook for a further 2 minutes.
  5. Cut the butter into small cubes, add to the hot mixture and stir constantly until the butter has melted totally.
  6. 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
  7. Serve immediately with the sauce over the fish.

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