Halibut with Saffron Beurre Blanc and Samphire, Mussels and Langoustine

  • DifficultyMedium
1.5kg halibut
500g samphire
Olive oil
1kg mussels, de-bearded and cleaned
12 langoustines, cooked
3 lemons cut into halves and grilled
150ml white wine
1 tbsp white wine vinegar
2 shallots
1 tsp peppercorns
1 bay leaf
1 sprig of thyme
100ml double cream
Pinch of saffron
250g cold unsalted butter, cut into cubes
Salt and pepper

Pre-heat the oven to 180°C. Lay the samphire on a baking tray lay fish on top, brush with olive oil, season, wrap with foil, roast for 18-20 minutes, allow to rest for 10 minutes.

In a pan sweat of the onions in a knob of butter, add the wine, herbs and peppercorns, reduce by half, add the mussels and cook till open. Reserve cooked mussels in a bowl, strain cooking liquor into a saucepan (discard onion mix) add saffron and cream, bring to boil and reduce for 2 minutes, take off heat, whisk in butter cube by cube until smooth and emulsified.

Halibut with Saffron Beurre Blanc

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