Tom Kitchen's Halibut with sautéed new potatoes served with a citrus dressing

Tom Kitchen's Halibut with sautéed new potatoes served with a citrus dressing

Ingredients

  • 1 halibut fillet (approx 140 grams)
  • 2 par boiled new potatoes – chilled
  • 50 gr cleaned samphire
  • 1 tbsp chopped olives
  • 1 tsp shallot brunoise
  • 1 handful baby spinach
  • 1 lemon – segmented – juice retained
  • 3 cherry tomatoes – halved
  • 1 tsp chopped chives

 

Verde;

  • Basil, mint and parsley – small handful of each
  • 2 anchovy fillets
  • 2 tbsp red wine vinegar
  • 1 clove garlic
  •  ¼ cup olive oil

Instructions

Mix the lemon, tomatoes and chives together and warm through.

To make verde, blitz all ingredients until smooth and reserve in fridge.

Into a hot pan, add 1tsp oil, place halibut presentation side down (outer side) and cook 3 minutes on each side. Once cooked squeeze with lemon and take it to the plate.  

At the same time, slice potatoes into ¼ inch sliced and crisp to a golden brown in a non stick pan. Next add samphire and olives. Heat through and finish with spinach, shallots and chives. 

To plate, place small amounts of verde in the middle of the plate. Spread potato mixture on top and then place halibut onto that. Spoon sitrus dressing over halibut and garnish with herbs and small croutons.