Wild Halibut is a real treat. Although available from March through to November, the very best fish appear in June in the cold waters of the North Eastern Atlantic.
For this recipe ask your fishmonger for skin-on steaks cut from a from a large fish. This way you will get pieces of an even thickness which will cook at the same speed - the skin will just lift off when the fish is cooked if you don’t want to eat it.
This luxurious, rich and meaty fish pairs beautifully with the buttery vanilla notes of Sumaridge Chardonnay from Hemel en Arde valley in South Africa. The burst of fresh acidity in the wine is complemented by a touch of lemon in the dressing. Hemel in Arde translates as heaven on earth… pretty apt for this pairing!
Ingredients (serves 4)
4 halibut steaks of approximately 180-200g
20ml neutral oil (we use grapeseed oil)
50g butter
125g ripe tomatoes, peeled, cored and diced
15ml white wine vinegar
5g finely diced banana shallots
35ml extra virgin olive oil
1tsp finely chopped parsley
½tsp finely chopped tarragon
70g peeled brown shrimps
Sea salt flakes to taste
Freshly squeezed lemon juice to taste
Method
Step 1. To make the Vierge dressing, place the diced tomatoes and minced shallots into a mixing bowl. Add enough olive oil to thoroughly coat and absorb into the tomatoes.
Step 2. Stir in the shrimps, then gently fold in the chopped parsley and tarragon and season with salt and a squeeze of fresh lemon juice. Leave at room temperature if serving soon. This can be made a few hours ahead and refrigerated, but ensure it is brought to room temperature before serving.
Step 3. In a large frying pan on medium-high temperature, heat the grapeseed oil and add the butter. Season the fish generously with salt on the flesh side.
Step 4. Gently lay the fish flesh side down in the oil - you should hear a nice sizzle. Leave undisturbed for 3 minutes to get a nice golden crust.
Step 5. Turn the halibut over and finish cooking. if you have a temperature probe, 55 degrees is perfect. Leave it to rest for a couple of minutes and serve with the sauce on the side.
This dish is best served with simple vegetables; a mixture of broad beans and peas with some tender young spinach stirred in at the last minute. Peeled new potatoes boiled in salted water with a little saffron would be lovely match too.
The Perfect Wine Match
Sumaridge Chardonnay, Hemel-en-Aarden, South Africa 2017
100% Chardonnay grown in Walker Bay on the banks of the Onrus river. The wine is aged in 100% Burgundy barrels, of which 30% are new. An excellent example of South African oaked Chardonnay; Intense nose of lemon citrus, dried fruit and quince. Rich and round on the palate with a luscious, creamy texture and core of citrus and tropical fruit.
Ixsir Altitudes White, Lebanon 2021
A blend of Lebanese grapes, the Ixsir Altitudes White has an exquisite bouquet of floral aromas with hints of Muscat and notes of grapefruit. This floral and fruity blend translates into a balanced and sharp palate hinted with spicy undertones. A soft touch of acidity gives the wine a pleasant freshness.
Domaine de Montmarin Grand Blanc, France 2018
Attractive aromas of lemon citrus, red apple and grapefruit. Rich and round on the palate with a creamy texture balanced by uplifting acidity. Further citrus verging tropical fruits on the core with a long, lingering finish. If you're a white Rhone fan, this is a must try!
