Roasted Halibut w/ Beetroot, Bacon, Black Pudding Dressing & Horseradish Cream

This is a superb roasted halibut recipe with beetroot, bacon and a delicious black pudding dressing and horseradish cream.

It’s an elegant halibut recipe, but one that’s approachable by everyday cooks.

Enjoy!

Print

Roasted Halibut w/ Beetroot, Bacon, Black Pudding Dressing & Horseradish Cream

Course Main Course

Cuisine British

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 servings

Author Derry Clarke

Ingredients

HALIBUT, BEETROOT AND DRESSING

• 4 halibut fillets
• 1 beetroot cooked and diced
• 100 grams black pudding
• 100 grams cured bacon
• 30 milliliters cabernet vinegar
• 200 milliliters red wine
• 1 tablespoon brown sugar
• 30 milliliters olive oil

HORSERADISH CREAM

• 1 tablespoon horseradish sauce
• 1 tablespoon crème fraiche

Instructions

Dressing

• Reduce the red wine & sugar by half over a low heat to sauce consistency.
• Add the vinegar, reduce in a hot oiled pan.
• Toss in the bacon & pudding until lightly brown.
• Add to sauce with the beetroot, season to taste & keep warm.

Halibut

• In a hot oiled pan, sear the halibut on both sides for 2 minutes.
• Season with salt, pepper & lemon juice.
• Finish in the oven for 5 minutes at 180 C (350 F).
• Mix the horseradish & crème Fraiche & mix until creamy.

Notes

The post Roasted Halibut w/ Beetroot, Bacon, Black Pudding Dressing & Horseradish Cream appeared first on Chef's Pencil.

from Chef's Pencil https://ift.tt/i0BM8UK
via https://chefsspenncil.blogspot.com