Dish up five-star quality cuisine at your next dinner party with a helping hand from the world renowned restaurant The Ivy, who have revealed the secret recipe to their popular Chargrilled Halibut with Pickled Fennel and Sauce Vierge.
CHARGRILLED HALIBUT WITH PICKLED FENNEL AND SAUCE VIERGE Serves 4
- 600-700g halibut fillet, skin off
- 200g fresh fennel, very thinly sliced, ribbons.
- 50g fresh dill
- 50ml white wine vinegar
- 100g yellow cherry tomatoes
- 200ml olive oil
- 30g coriander seed
- 1 plum tomato (roughly 50g)
- 2 cloves of garlic
- 60g finely chopped shallots
- 20g chives, finely chopped
- 20g coriander, finely chopped
- 20g mint, finely chopped
- 20g basil, finely chopped
- Pre-heat oven to 190 degrees.
- Crush the coriander seeds and place in a pan with the olive oil. Warm thoroughly then take immediately off the heat before it starts cooking.
- Quarter and de-seed the plum tomato, and remove skin in preferred. Then dice it into roughly 5mm squared pieces.
- Quarter all the cherry tomatoes, then crush and finely chop the garlic.
- Mix all tomatoes and garlic together and add the finely chopped shallots and continue mixing thoroughly.
- Strain the coriander seeds from the oil, and pour the oil into the mix then place to one side.
- Season the halibut with salt and pepper, and then pan fry on a non stick pan until a golden colour on the side that the skin had previously been.
- Turn the fish, remove pan from the heat and place fillets in a baking tray. Place in the oven for roughly 10 minutes.
- While the fish is cooking, add the white wine vinegar to the thinly cut fennel in a bowl, and set to one side.
- Once the fish is cooked, rest to one side for around two minutes. Remove excess liquid from the fennel and add half the dill, salt and pepper (season to taste).
- Add all the remaining herbs to the tomato, shallot and garlic mix (basil, chives, coriander, mint, and dill) then stir thoroughly.
- Divide the fennel between four plates, and place in the centre, place the halibut on top and then place the sauce Vierge on top and around the fish.
Alternatively try the dish yourself at The Ivy Restaurant, Emirates Towers, (04) 3198767
See more of our summer recipes here.