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Peppered Tarragon Halibut with Anise Carrot Puree
4 tb Olive oil
4 170 g; (6oz) halibut
1 lg Pinch of black pepper
1 lg Pinch of tarragon
225 g Carrots; (8oz)
60 ml Olive oil; (2fl oz)
Anise carrot puree
2 Garlic cloves
1 ts Star anise powder
Salt and pepper
Heat the olive oil in a frying pan. Season the halibut with fresh cracked black pepper. Pan fry on both sides in oil until cooked. Finish with freshly chopped tarragon sprinkled over the halibut and serve.
For the carrot pur‚e: Dice the carrots into small pieces. Sweat the shallots and garlic in olive oil until soft and ligth brown, add the carrots and add enough water to barely cover, season lightly and bring to the boil. Cover with a lid and cook the carrots until soft and tender or until most of the liquid has evaporated.
Pur‚e with a blender or use a potato masher, alternatively you can leave it chunky. Add the star anise powder a little at a time and keep tasting carrots, until the correct flavour is obtained. Be careful not to over flavour the carrots with the star anise powder. Serve as an accompaniment to the peppered tarragon halibut.
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