Caper Beurre Blanc Halibut

Halibut

Remove halibut from packaging, pat dry with kitchen towel. Season with salt and pepper and place skin side down in pan heated with a little oil and butter. Pan fry for a few minutes until skin begins to crisp then flip over and seal the flesh. Baste with butter and remove from heat and allow to finish cooking.

Crushed Potatoes

Cover potatoes with salted water and bring to the boil, reduce heat to a rolling simmer and cook until tender. Once ready remove from heat, drain and allow to steam dry a little. Place potatoes on a board and gently crush with the base of a pot or plate. Place into a bowl and mix with butter, mixed herbs and seasoning. Keep warm

Tomato and Shallot

Cut tomato and courgette into even slices, brush with oil and season with salt and pepper. Char in a griddle pan until just cooked. Keep warm

Caper Beurre Blanc

Finely dice shallot and sweat in a little butter without colour. Add white wine and lemon juice, reduce by half. Add double cream and reduce until slightly thickened then gently knock in knobs of butter until you have a rich and velvety sauce. Add capers and warm gently.

Place a ring cutter in centre of plate and layer in some potato, pressing it down gently. Interlace tomato and courgette on top. Remove ring and place fish on top of potato, drizzle with sauce and garnish with micro basil