INGREDIENTS

(serves four) 

60g fresh butter
Salt and pepper
1tbs lemon juice
1tbs chopped chives
1tbs chopped dill
1tbs chopped parsley
30g crushed pistachio nuts
½ cup fresh breadcrumbs
2tbs Dijon mustard
4 x 170g portions of fresh Atlantic halibut fillet

For the sweet rosé wine reduction (about eight portions)
100ml balsamic vinegar
200ml rose wine
250ml veal jus
1tbs demerara sugar
Salt and pepper

For the garnish
200g boiled baby new potatoes
100g cooked sugar snap peas

METHOD

Cream the butter. Add salt and pepper, lemon juice, chopped herbs, crushed pistachio, fresh breadcrumbs and Dijon mustard. Blend together and spread evenly over a clingfilmed baking tray. Chill in the fridge for half an hour, remove and cut into 1oz portions.

Lay each portion on top of the halibut and bake on a greased baking sheet for 17-20 minutes in an oven at about 200ºC.

To make the sweet rosé wine reduction, combine one part balsamic vinegar, one part rose wine, one part veal jus and 1tbs demerara sugar and reduce by half. Season with salt and pepper.

Serve the fish with a cordon of sauce and garnish with new potatoes and sugar snap peas.

Simon Tanner