Steamed Halibut with a creamed mussel broth

Steamed Halibut with a creamed mussel broth
Fishboxer Fishbox HQ from Inverness

Ingredients

4 Halibut portions

1tbsp. olive oil

1 lemon, zest and juice

1kg mussels, debearded and washed

1 clove of garlic, minced

1 sprig of parsley, chopped

4 spring onions, chopped and washed

150ml white wine

350ml double cream

4  large Maris Piper potatoes

100g salted butter

2 sprigs of chervil including the stalks, washed and chopped

4tsps. caviar

Keep some chervil and parsley back for decoration

 


Method

Put a steamer either bamboo, electric or stainless steel onto a slow boil. Place a disc of greaseproof over the inside of the steamer but don’t cover all the holes, it’s just somewhere for the fish to sit on without sticking.

Peel the potatoes and boil in slightly salted water, drain and mash while still very hot, add the butter, chopped chervil and spring onions, mix well, season and set aside.

Rub the fish with olive oil, season with a little salt and gently place in the steamer for about 5min.

Meanwhile heat up a deep pot on the stove, carefully place inside the Mussels and white wine and immediately put on the lid and allow to steam until all or most have opened up. Remove the mussels but keep the liquid and add in the cream. Reduce a little until a nice thick sauce is formed. Add in the parsley and put the Mussels back in to warm through.

Assemble together and garnish with the caviar, parsley and chervil sprigs.