Halibut with Saffron Beurre Blanc and Samphire, Mussels and Langoustine

  • 1.5kg halibut
  • 500g samphire
  • Olive oil
  • 1kg mussels, de-bearded and cleaned
  • 12 langoustines, cooked
  • 3 lemons cut into halves and grilled
  • 150ml white wine
  • 1 tbsp white wine vinegar
  • 2 shallots
  • 1 tsp peppercorns
  • 1 bay leaf
  • 1 sprig of thyme
  • 100ml double cream
  • Pinch of saffron
  • 250g cold unsalted butter, cut into cubes
  • Salt and pepper

Pre-heat the oven to 180°C. Lay the samphire on a baking tray lay fish on top, brush with olive oil, season, wrap with foil, roast for 18-20 minutes, allow to rest for 10 minutes.

In a pan sweat of the onions in a knob of butter, add the wine, herbs and peppercorns, reduce by half, add the mussels and cook till open. Reserve cooked mussels in a bowl, strain cooking liquor into a saucepan (discard onion mix) add saffron and cream, bring to boil and reduce for 2 minutes, take off heat, whisk in butter cube by cube until smooth and emulsified.

Rule the Kitchen with More Recipe Faves

Halibut with Saffron Beurre Blanc
Halibut with Saffron Beurre Blanc
Now playing...
5:57
Halibut
Halibut
Mussels
Mussels
Halibut with Balsamic Glaze
Time
15
Serves
4
Difficulty
Med