Braised halibut with grilled corn cakes

  • Preparation Time10 mins
  • Cooking Time18 mins
  • Serves6
  • DifficultyEasy
1 tbsp olive oil
6 (175g) halibut fillets
Salt and freshly ground black pepper
175g chopped carrots
75g chopped onions
115g chopped celery
3 to 4 cloves garlic, minced
240ml dry white wine or vermouth
2 bay leaves
240ml chicken stock
7g freshly chopped parsley leaves

For the corn cakes

Cooking spray
190g plain flour
75g sugar
115g stone-ground 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 Dutch oven 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.

3) Remove from the heat and add the parsley. Serve hot with the corn cakes.

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

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

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