B.c Halibut Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Peel and cut the Yukon Gold potatoes into cubes. Boil them in salted water until tender, about 15 minutes. Drain and crush lightly with a fork. Set aside.

2. 2

   Cook the Turnips

   Peel and slice the Hakurei turnips. Sauté them in a pan with olive oil over medium heat until tender, about 5-7 minutes. Season with salt and pepper.

3. 3

   Prepare the Leeks

   Clean and slice the leeks. Sauté them in the same pan with olive oil over medium heat until soft, about 5 minutes. Add the crushed potatoes and mix well.

4. 4

   Make the Nduja Cream

   In a small saucepan, combine the Nduja sausage and heavy cream. Heat gently over low heat until the Nduja melts and the mixture is smooth. Season with salt and pepper to taste.

5. 5

   Cook the Halibut

   Season the B.C Halibut fillets with salt and pepper. In a non-stick skillet, heat olive oil over medium-high heat. Cook the fillets for about 4-5 minutes on each side, or until cooked through and flaky.

6. 6

   Serve the Dish

   On each plate, place a portion of the crushed potato and leek mixture, top with the sautéed turnips, then the halibut fillet. Drizzle with nduja cream and garnish with fresh parsley.