Halibut with Butter Sauce

Updated at: Thu, 23 May 2024 16:26:37 GMT

Step 1

Put the wine, vinegar, some seasoning and the bay leaf in a pan, bring to the boil and boil rapidly to reduce by half. Add the cream and reduce by half again. Take off the heat and gradually whisk in 125g of the butter (each cube of butter needs to be whisked in before the next one is added). Once all the butter is added, season with the juice of half the lemon and a little salt if needed. The sauce should be quite punchy and have a velvety texture. Keep it warm while you cook the halibut. Heat the oven to 180c/fan 160c/gas 4. Heat a large non-stick frying pan until very hot, rub the fish with a little oil, season and put into the pan. Add a tbsp of oil and leave the fish to cook. Don't move or shake the pan and keep the heat high. After about 3 minutes the edges of the fish will start to colour and you can turn it over. Cook on the other side for 2 minutes, keeping the heat high, then scoop out onto a baking tray and keep warm in the oven while you finish the dish. Put the pan back on the heat and melt the rest of the butter. Add the spinach and some seasoning and stir until just wilted. Divide the spinach between four plates, sit the fish on top and spoon the sauce around the outside.

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