Halibut with Spring Onion Cream Sauce

Pan-seared halibut fillets served over fresh spinach with a rich white wine, mushroom, and spring onion cream sauce.

Seafood Main Course High Protein Halibut Cream Sauce

Estimated Nutrition

Calories

1063

kcal / serving

4252 kcal total

Carbs

21.7g

per serving

86.8 g total

Fat

89.6g

per serving

358.5 g total

Protein

43.1g

per serving

172.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Flour

For dusting

Dairy

100

Butter

For the sauce

300

Double Cream

100

Butter

For the halibut

Fruits

piece

Lemon

Juice only

Liquids

White Wine

NutsSeeds

clove

Garlic

Crushed to a paste

Salt

To taste

Black Pepper

Freshly ground, to taste

tbsp

Tarragon

Freshly chopped

Seafood

700

Halibut Fillet

4 x 175g portions

Vegetables

piece

Spring Onion

Trimmed and sliced

piece

Wild Mushrooms

Washed and sliced

100

Spinach Leaves

Fresh, to serve

Method

Place raw spinach on plates, top with halibut, and spoon over the sauce.

Heat butter in a frying pan and soften spring onions, garlic, and mushrooms for 8-10 minutes.

Add white wine, bring to a boil, and simmer until liquid has almost evaporated.

Pour in cream and simmer until reduced by one third.

Preheat the oven to 180°C.

Season to taste and stir in lemon juice and chopped tarragon.

Dredge seasoned halibut fillets in flour and shake off excess.

Fry fillets in butter in an ovenproof pan for 2-3 minutes on each side.

Transfer the pan to the oven and cook for 6-8 minutes until opaque.