Seared halibut with mussels and onion sauce
This recipe is from James Martin's new book, The Collection. Halibut is a meaty fish and complements the strong flavours of this sauce beautifully
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4
1.5kg (3lb 5oz) fresh mussels, beards removed, or 85g (3oz) mussel meat
2tsp chopped fresh thyme
1 bay leaf
250ml (9fl oz) Muscat wine
for the mussel and onion sauce:
25g (1oz) butter
2 onions, finely sliced
1 small leek, finely diced
1?2 fennel bulb, sliced
200g (7oz) brown chestnut mushrooms, sliced
a pinch of curry powder
25ml (1fl oz) Pernod
1tbsp olive oil
25g (1oz) butter
salt and pepper, to taste
4 x 175g (6oz) halibut fillets
100ml (3 1/2 fl oz) double cream
40g (1 1/2 oz) fresh flat-leaf parsley, chopped
a pinch of saffron
1 Discard any mussels that gape or do not close when tapped on the edge of the sink; they are probably dead. Heat a large saucepan until very hot. Add the mussels, thyme, bay leaf and one-third of the wine. Cover and heat for a minute or two, then shake the pan well.
2 Continue to cook for a minute or two, then remove the lid. When the mussels have all opened, drain over a bowl to save the cooking liquid. Discard any mussels that are still closed, as well as the bay leaf. Remove some or all of the mussels from their shells and discard the shells.
3 In the same saucepan, melt a little of the butter and caramelize the onions. Cook gently until the onions are soft and brown in colour, about 10 minutes. Add the leek, fennel, mushrooms, curry powder and Pernod. Cover the pan and gently sweat the vegetables for about 7 minutes or until softened but not coloured. Add the remaining wine and bring to the boil. Cook, uncovered, until the liquid has almost completely evaporated. Add the reserved mussel liquor and cook, uncovered, for 5 minutes to reduce again.
4 In a nonstick pan, heat the olive oil and butter for the fish. Season the halibut fillets and place in the hot pan. Cook for around 3 to 4 minutes before turning over to get some nice colour on the flesh.
5 Meanwhile, add the cream and parsley to the sauce and bring back to the boil. Sprinkle in the saffron, heat for 1 to 2 minutes and season to taste. Mix in the cooked mussels and season well.
6 Divide the sauce between four warm plates and serve with the halibut on the top, and a few mussels in their shells to decorate.
Per serving: 630cals, 33g fat, 16g saturated fat, 13g carbohydrate
James Martin's collection:
Scallop risotto with black pudding
Roast pork
Watercress soup
Roast chicken with tapenade
Lancashire hot pot
Chocolate mousse
Sherry trifle with raspberries
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