- Olive oil
- 1 250ml glass white wine
- 250ml of double cream
- 2 banana shallots finely chopped
- 4 fresh Halibut fillets (6oz)
- 1kg Fresh Mussels
- salt and freshly ground black pepper
- knob of butter
Sear halibut in a hot pan until golden brown remove from pan and place in an oven proof dish and roast at 185c for approximately 6 minutes.
Place frying pan back on the heat and add the chopped shallots, glass of wine and the mussels and cover for 3 minutes.
Drain off the mussels keeping the cooking liquor for the base of the sauce.
Return Liquor back to the pan and add the double cream season with salt and reduce until it coats the back of a spoon.
Remove mussels form shells and place in the centre of the plate, placing the halibut on top and poring the sauce round the outside garnish with some micro pea shoots & olive oil.
- Jamie Jack, Head Chef, Hospitality Services, Heriot-Watt University