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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.