Information
Preparation time: 20 minutes
Cooking time: 30 minutes
Difficulty: Medium
Serves: Four
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Using grapefruit instead of lime or lemon in this beurre blanc makes an unusual and refreshing change!
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Cooking Instructions
- Grate 1tsp zest from one of the grapefruit, then peel all three. Segment each grapefruit, removing all pith and membrane. Reserve 225g of whole segments. Roughly chop 125g of the segments and set aside. Place the remaining grapefruit segments in a blender and process until completely smooth. Measure out 125ml of this juice.
- Pre-heat the oven to 130c. Pat halibut dry with paper towels and season with salt and pepper. Heat 1 1/2tbsp oil in a frying pan over a moderate heat and saute the fish fillets until just cooked through (about 3-4 minutes per side). Transfer to a baking dish and place in the oven to keep warm.
- Wipe frying pan clean and heat the remaining 1 1/2tbsp oil over a moderate heat. Add mushrooms and saute until golden brown. Add chicory and cook until just beginning to wilt. Stir in reserved grapefruit segments. Add this mixture to the baking dish with the fish to keep warm while you make the beurre blanc.
- Boil the grapefruit juice, wine, shallot and vinegar in a small saucepan until reduced to approximately 1 tablespoon. Place this in a glass or metal bowl over a pan of simmering water. Whisk in the cold butter one chunk at a time. The sauce should be the consistency of thin custard. Stir in the chopped grapefruit and season.
- Serve the fish over the mushrooms and top with the beurre blanc and a little of the grapefruit zest.