Ingredients:

  • 4 x 175 g (6 oz) Halibut fillets, skin off
  • 2 tbsp Olive Oil, high-quality, for searing (approx. 30 ml)
  • 1 tbsp Unsalted Butter (approx. 15 g)
  • Salt and freshly cracked Black Pepper, to taste
  • 250 g (9 oz) Asparagus spears, woody ends trimmed (reserve tips for garnish)
  • 200 g (7 oz) Frozen Peas (or fresh garden peas)
  • 100 ml (3.5 fl oz) Vegetable Stock (or water)
  • 2 tbsp Fresh Mint leaves, finely chopped
  • 1 tbsp Crème Fraîche (optional, for richness)
  • Pinch of Sea Salt
  • 1 medium Shallot, finely diced
  • 50 ml (3.5 tbsp) Extra Virgin Olive Oil
  • 1 large Lemon, zest and juice (approx. 60 ml juice)
  • 2 tbsp Capers, drained and roughly chopped (approx. 30 g)
  • 1 tsp Dijon Mustard
  • 1 tbsp Fresh Parsley, chopped

Instructions:

  1. Prepare the Vinaigrette: In a small bowl, whisk together the Dijon mustard, lemon juice, and lemon zest. Slowly drizzle in the extra virgin olive oil while whisking constantly until the dressing thickens slightly. Stir in the diced shallot, chopped capers, and fresh parsley. Season lightly with salt and pepper. Set aside at room temperature.
  2. Create the Spring Purée (Blanch and Shock): Bring a saucepan of salted water to a rolling boil. Drop in the asparagus spears (minus the reserved tips) and cook for 2–3 minutes. Immediately drain the asparagus and plunge it into an ice bath to stop the cooking and lock in the brilliant green colour. Remove and pat dry.
  3. Cook Peas and Blend Purée: Return the saucepan to the heat, add the peas, and simmer for 2 minutes. Drain well. Transfer the shocked asparagus, peas, vegetable stock, and chopped mint to a blender. Blitz until smooth and vibrant, adding stock 1 tablespoon at a time if too thick. Stir in the crème fraîche (if using) and season the purée to taste. Keep warm over low heat.
  4. Sear the Halibut (Seasoning): Pat the halibut fillets bone-dry using kitchen roll. Season generously on both sides with salt and pepper.
  5. Sear the Halibut (Cooking): Place a heavy-bottomed frying pan over high heat. Add the olive oil until it shimmers. Place the halibut fillets gently into the hot oil. Sear for 3–4 minutes without moving, until a beautiful, golden-brown crust forms.
  6. Flip and Finish: Reduce the heat to medium. Flip the fish. Add the butter to the pan. Baste the fish with the melting butter for another 2–3 minutes, until the fish flakes easily. Remove immediately and let rest briefly.
  7. Garnish and Plate: While the fish rests, quickly blanch the reserved asparagus tips. Spoon a generous dollop of the vibrant purée onto the centre of each plate. Place the seared halibut fillet on top of the purée. Drizzle the lemon-caper vinaigrette generously over the fish and around the plate. Garnish with the blanched asparagus tips. Serve immediately.