Loin of halibut in chervil cream sauce

Preparation method

1. For the sauce, melt the butter in a frying pan and fry the shallots over a low heat for 10 minutes, or until softened. Add the vermouth and bring to the boil. Cook until the volume of liquid has reduced by half. Add the stock and simmer until reduced by half again.

2. Add the cream and simmer gently until thickened slightly. Season with salt, pepper and lemon juice, to taste. Remove from the heat and stir in the pernod. Chop half of the chervil and stir it in. Keep warm.

3. For the halibut, heat the oven to 180C/350F/Gas 4.

4. Rinse the fish under cold running water and pat it dry with kitchen paper. Sprinkle the flour on a plate and season well with salt and freshly ground black pepper. Coat the fish completely in the flour.

5. Heat the olive oil in an ovenproof frying pan with a knob of butter and fry the fish for 4-5 minutes, or until golden-brown. Turn over, add the fish stock and cook in the oven for five minutes.

6. For the potatoes, par-boil them in a saucepan of boiling salted water for 5-10 minutes, or until just beginning to soften. Drain the potatoes.

7. Heat a knob of butter in a frying pan large enough to hold the potatoes and fry the shallot for a few minutes. Add the potatoes and fry for five minutes, or until crisp and golden-brown.

8. Meanwhile, for the peas and fennel, boil the peas in a saucepan of boiling salted water with the mint for 4-5 minutes. Drain and crush with a knob of butter.

9. Heat a knob of butter in a frying pan and fry the fennel for 4-5 minutes, or until soft.

10. To serve, place a chefs’ ring in the centre of four warmed plates and spoon in a portion of peas and fennel. Place the fish and potatoes either side, and remove the ring. Check the sauce is hot, re-heating it if necessary and then pour it over. Garnish with the remaining chervil.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4