- 4 x 200g halibut fillets
- 600g fresh mussels, cleaned
- 2 x small leeks, washed and sliced
- 100ml dry cider
- 1 shallot, finely diced
- 1 small carrot, finely diced
- 1 clove garlic, crushed
- 1 small sprig of thyme
- 80g butter
- 2 tbsp. double cream
- 1 lemon for juicing
- Olive oil
- Pre-heat the oven to 180oC.
- Heat a medium sized saucepan and throw in the mussels, shallot, carrot, garlic, thyme and cider and cover with a lid. Cook for 2-3 minutes until all of the mussels have opened.
- Remove the pan from the heat and lift the mussels from their juice using a perforated spoon. Remove half of the mussels from their shells leaving the remainder intact. Strain the cooking liquor and reserve.
- Heat a little olive oil in a non-stick frying pan, season the halibut liberally with salt and pepper and cook flesh side down for 3 minutes until golden. Turn carefully with a spatula and then slide the pan into the hot oven for a further 6-7 minutes.
- Meanwhile, make the sauce – sweat the leeks in 2 tsp of butter for 3-4 minutes until softened. Pour in the mussel liquor, bring to a boil and simmer until reduced by half. Add the double cream, bring back to the boil and then whisk in the remaining butter a little at a time. Acidulate with a little lemon juice to taste.
- Return all of the mussels to the sauce, add a grind of black pepper, cover with a lid and keep warm.
- Remove the fish from the oven and finish with a squeeze of lemon juice and fresh butter.
- To assemble – place the fish in the centre of the plate, spooning the sauce, mussels and leeks around it.
- Serve with sprouting broccoli and new potatoes.