Halibut Recipe
Halibut / Roasted Garlic, Celeriac & Parsnip Puree / Beurre Blanc Roasted Carrots
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Ingredients
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Halibut
Roasted Garlic, Celeriac & Parsnip Puree
Beurre Blanc Roasted Carrots
Method
Halibut Preparation
- 1
Prepare the Halibut
Preheat the oven to 400°F (200°C). Drizzle olive oil over halibut fillets and season with salt and black pepper. Place the fillets on a baking sheet lined with parchment paper.
- 2
Bake the Halibut
Bake the halibut in the preheated oven for 12-15 minutes or until the fish is opaque and flakes easily with a fork.
Roasted Garlic, Celeriac & Parsnip Puree Preparation
- 3
Roast the Garlic
Wrap the garlic cloves in aluminum foil and roast in the oven alongside the halibut for 20-25 minutes until soft.
- 4
Cook the Vegetables
In a pot, boil the celeriac and parsnips in salted water until tender, about 15 minutes. Drain and set aside.
- 5
Make the Puree
In a blender, combine the cooked celeriac, parsnips, roasted garlic (squeezed from their skins), butter, heavy cream, salt, and black pepper. Blend until smooth.
Beurre Blanc Roasted Carrots Preparation
- 6
Prepare the Carrots
In a saucepan, combine white wine and shallots. Simmer until reduced by half. Gradually whisk in the butter until emulsified.
- 7
Roast the Carrots
Toss the carrots in some of the beurre blanc sauce and roast in the oven for 20 minutes until tender.
