Halibut a la plancha & fennel salad

Halibut a la plancha & fennel salad

At the table

By
From
Basque
Serves
4
Photographer
Laura Edwards

This is my way to respect fennel, a flavour that is very close to my heart. My dad always picked wild fennel and put a sprig in his mouth, and of course I always did the same.

Here I’m using fresh and cooked fennel – they have a completely different taste and texture, which I think brings something wonderful to the halibut.

Ingredients

Quantity Ingredient
5 small fennel bulbs, halved
olive oil
175ml white wine
150ml fresh fish stock
1 bay leaf
2 teaspoons fennel seeds
6 black peppercorns
lemon juice, to taste
extra-virgin olive oil
small handful finely chopped flat-leaf parsley
sea salt
freshly ground black pepper
4 halibut fillets, (175–200 g each)

Method

  1. Preheat the oven to 160°C.
  2. Toss four of the fennel bulbs in a little olive oil in a roasting tin. Add the wine, stock, herbs and spices. Cover with foil and roast for 50–60 minutes until really tender.
  3. To make the fennel salad, finely slice the last fennel bulb and toss with a little lemon juice, extra-virgin olive oil and the parsley. Season and set aside.
  4. Heat a little oil in a heavy-based frying pan, season the fish and fry, skin side down, for 4–5 minutes until almost cooked through. Turn over and fry for 30 seconds, then remove.
  5. Spoon the roasted fennel into warmed bowls, top with the fried halibut, skin side up, and finish with some of the fennel salad.
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