Pan-Fried Halibut with Sprout Tops and a Cockle, Mussel and Clam Sauce

Seared halibut fillets served with wilted sprout tops and a buttery white wine shellfish sauce featuring cockles, mussels, and clams.

Dinner Fish Seafood High Protein Gourmet Halibut

Estimated Nutrition

Calories

620.6

kcal / serving

2482.4 kcal total

Carbs

6.5g

per serving

26.1 g total

Fat

39.6g

per serving

158.4 g total

Protein

46.2g

per serving

184.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Butter

divided into portions of 25g, 25g, 50g, and 50g

Liquids

200

White Wine

NutsSeeds

tbsp

Chive

finely chopped

tbsp

Chervil

finely chopped

OilsFats

tbsp

Olive Oil

Seafood

600

Halibut

four fillets, skin on

200

Cockles

200

Mussels

cleaned and beards removed

200

Clams

cleaned

Vegetables

piece

Sprout Top

leaves shredded

piece

Shallot

finely chopped

Method

Stir the shellfish meat, chives, and chervil into the pan.

Plate the sprout tops, top with halibut, and drizzle with the shellfish sauce.

Heat a medium frying pan with olive oil and cook halibut skin side down for 5 minutes.

Turn the fish over, add 25g butter, remove from heat, and let rest.

Sauté the shredded sprout tops in a separate pan with 25g butter for 4 minutes until wilted.

Boil white wine in a large saucepan, add shellfish, cover, and steam for 3 minutes.

Drain the shellfish, reserving the liquor, and remove the meat while discarding unopened shells.

Fry the chopped shallot in 50g butter, add reserved liquor, and reduce by half.

Whisk in the remaining 50g butter in pieces to thicken the sauce.