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Halibut and Scallops with Wild Sorrel

June 19, 2012 by Fiona Maclean 5 Comments

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Wild Sorrel Sauce for Halibut and Scallops:

 

I spent the weekend in the country with some friends.  And, on Saturday evening, supper was cooked for me, using some of the lovely fish that John at Delish fish sent me this week.  We had some halibut and scallops to try, and I found a lot of recipes that paired the two.  Halibut is sometimes called poor man’s lobster because it’s quite a meaty white fish.  We decided that the best option was to pan fry both in a mixture of butter and olive oil and make a sauce.

Now my friends have a lot of land and we went foraging for wild sorrel.  It’s a lot smaller than the cultivated kind and has more of a lemony flavour.  You can find it growing in fields where there is shortish grass (it looks a bit like fine, pointy dock!)  The sorrel was used as the flavouring for a very simple cream sauce, with a little cream and an egg yolk added for depth (from the friendly hens!)

 

This may not look like the cheffiest dish, but I can promise you it was delicious.  Partly of course because of the fabulous fresh fish, partly because of the other components which came from the field and garden there…and perhaps also because for once, I didn’t cook it myself;)

wild sorrel

Print
Halibut with Scallops and Wild Sorrel Sauce
Course: Main Course
Cuisine: British
Author: Fiona Maclean
Ingredients
Fish
  • 2 Halibut steaks
  • 6-8 Scallops If you want to be cheffy you should remove the coral (pink bit, but it tastes very good, so I don't!)
  • 1 tablespoon Olive oil
  • 25 g Butter
Sauce
  • 50 g Wild Sorrel any thick stems removed washed and shredded
  • 50 ml Double Cream
  • 25 g Butter
  • 1 Shallot very finely chopped
  • 1 Egg Yolk
Instructions
Sauce
  1. Gently sweat the shallot in butter till soft (about 8 minutes)
  2. Stir in the sorrel and wilt briefly before adding the cream
  3. Heat gently and keep warm while you cook the fish
Fish
  1. Melt the remaining butter in a large pan and add the olive oil
  2. Add the halibut presentation side down and cook over a medium heat for 3 minutes or so depending on the thickness of the steak
  3. Turn the halibut and add the scallops.
  4. Cook over a medium heat for a further 3 minutes, turning the scallops mid way
Sauce
  1. Just before you are ready to serve the fish, add the egg yolk to the cream sauce and heat through stirring constantly so that the sauce thickens. Check and adjust seasoning
  2. Plate the fish over the sauce and surround by scallops
  3. Serve with wedges of lemon.

halibut with scallops

Filed Under: Recipes Tagged With: fish, Halibut, sorrel

Comments

  1. Laura@howtocookgoodfood says

    June 22, 2012 at 12:58 pm

    Oh I love the sound of wild sorrel and the leaves look much prettier than regular sorrel. Such a great meal and very satisfying when some of it has been sourced for free!

    Reply
    • Fiona Maclean says

      June 22, 2012 at 4:12 pm

      Yes I agree…and this one would be easy to miss if you didn’t know what to look for!

      Reply
  2. Fiona Maclean says

    June 21, 2012 at 12:05 am

    Thank you both:) the wild sorrel was a bit of a revelation

    Reply
  3. Janice says

    June 20, 2012 at 9:38 pm

    Looks very tasty.

    Reply
  4. kdonkey1000 says

    June 20, 2012 at 11:23 am

    Reading this really made me hungry, it looks wonderful and very light and tasty. You can come and cook it for me any time 🙂 lol

    Reply

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