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Pan-roasted halibut with coco bean, saffron and chardonnay

Pan-roasted Alaska halibut with coco bean, saffron and chardonnay

Pan-roasted halibut with coco bean, saffron and chardonnay

PT1H30M

Recipe featured on

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1
Pick the fresh coco beans from their shells, place in a large pan and pour in enough water to cover. Roughly chop the vegetables and add to the pan, along with the bay leaf and streaky bacon
  • 1/2 head of celery
  • 1 head of garlic
  • 1 onion
  • 2 slices of smoked bacon
  • 1 bay leaf
  • 1 carrot, peeled
  • 1 leek, washed
  • 1kg Coco de Paimpol beans, fresh
2
Slowly cook on a gentle boil for approximately 35-45 minutes until the beans are tender but not falling apart. Once cooked, allow the beans to cool in the cooking liquor
3
Meanwhile, in a separate pan, bring the Chardonnay vinegar to the boil. Once boiling, add the saffron, remove from the heat and leave to infuse
  • 50ml of Chardonnay vinegar
  • 2g of saffron
4
Preheat the oven to 180°C/gas mark 4
5
Remove the halibut fillets from the fridge and allow to come to room temperature before cooking. Season the fish well with salt and heat some vegetable oil in a large pan until hot but not smoking. Add the fillets and cook for 2 minutes until lightly golden
  • salt
  • pepper
  • vegetable oil
  • 4 halibut fillets, skinned
6
Transfer the pan to the oven and cook for 4 minutes. After this time, remove from the oven, turn the fillets over and allow to rest, off the heat, for a further 4 minutes - the residual heat from the pan should cook the fillets through
7
Meanwhile, warm the beans in a little cooking liquor, season and add the chopped tarragon
  • 2 sprigs of tarragon, picked and chopped
8
Divide the beans between plates. Mix the saffron vinegar with the lemon oil and drizzle over the beans. Top with the fillets of halibut and serve immediately
  • 200ml of lemon oil

Ingredients

Metric

Imperial

Halibut

Coco de Paimpol beans

Saffron vinaigrette

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