Braised halibut with griddled corn cakes

  • Preparation Time10 mins
  • Cooking Time18 mins
  • Serves4
  • DifficultyEasy
15ml olive oil
6 (175g) halibut fillets
Salt and freshly ground black pepper
75g chopped carrots
75g chopped onions
75g chopped celery
3 to 4 cloves garlic, minced
250ml dry white wine or vermouth
2 bay leaves
250ml chicken stock
30g freshly chopped parsley leaves

For the grilled corn cakes

Cooking spray
190g plain flour
75g sugar
130g cornmeal or polenta
2 tsp baking powder
1/2 tsp salt
180ml milk
1 tbsp honey
60ml vegetable oil
1 large egg
1) Heat the oil in a large saucepan or casserole dish over a medium-high heat. Season the halibut with salt and pepper. Add the halibut to the hot pan and cook 2 minutes per side, until golden brown. Remove the fish from the pan and set aside.

2) To the same pan add the carrots, onions, celery and garlic. Saute 3 minutes, until soft. Return the halibut to the pan and add the wine. Simmer for 1 minute. Add the bay leaves and stock and simmer 10 minutes, until the fish is fork tender. Remove from the heat and add the parsley.

3) Serve half the halibut for this meal with the grilled corn cakes. Reserve the remaining halibut for a future meal.

For the griddled corn cakes:
1) Coat a large griddle with cooking spray and preheat to medium-high.

2) In a large bowl, combine the flour, sugar, cornmeal, baking powder and salt. Mix well with a fork and make a well in the centre.

3) In small bowl, whisk together the milk, honey, oil and egg. Pour this mixture into the centre of the dry ingredients and mix until just blended.

4) Pour 60ml of the batter onto griddle for each corn cake. Cook 2 minutes per side, until puffed up, golden brown and cooked through.

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