Halibut Recipe with Coco Beans - Great British Chefs

Pan-roasted Alaska halibut with coco bean, saffron and chardonnay

Main
easy
4
1 hour 30 minutes

PT1H30M

Luke Holder really lets the halibut shine in his simple recipe of pan-fried fillets on a bed of Coco de Paimpol beans (a variety of haricot beans). A saffron vinaigrette is the perfect finishing touch.

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Ingredients

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Metric

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Halibut

4 halibut fillets, skinned
vegetable oil
salt
pepper

Coco de Paimpol beans

1kg Coco de Paimpol beans, fresh
1 carrot, peeled
1/2 head of celery
1 head of garlic
1 onion
1 leek, washed
1 bay leaf
2 slices of smoked bacon
2 sprigs of tarragon, picked and chopped

Saffron vinaigrette

50ml of Chardonnay vinegar
2g of saffron
200ml of lemon oil

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Ovenproof frying pan

Pick the fresh coco beans from their shells, place in a large pan and pour in enough water to cover. Roughly chop the vegetables and add to the pan, along with the bay leaf and streaky bacon

1/2 head of celery
1 head of garlic
1 onion
2 slices of smoked bacon
1 bay leaf
1 carrot, peeled
1 leek, washed
1kg Coco de Paimpol beans, fresh

Slowly cook on a gentle boil for approximately 35-45 minutes until the beans are tender but not falling apart. Once cooked, allow the beans to cool in the cooking liquor

Meanwhile, in a separate pan, bring the Chardonnay vinegar to the boil. Once boiling, add the saffron, remove from the heat and leave to infuse

50ml of Chardonnay vinegar
2g of saffron

Preheat the oven to 180°C/gas mark 4

Remove the halibut fillets from the fridge and allow to come to room temperature before cooking. Season the fish well with salt and heat some vegetable oil in a large pan until hot but not smoking. Add the fillets and cook for 2 minutes until lightly golden

salt
pepper
vegetable oil
4 halibut fillets, skinned

Transfer the pan to the oven and cook for 4 minutes. After this time, remove from the oven, turn the fillets over and allow to rest, off the heat, for a further 4 minutes - the residual heat from the pan should cook the fillets through

Meanwhile, warm the beans in a little cooking liquor, season and add the chopped tarragon

2 sprigs of tarragon, picked and chopped

Divide the beans between plates. Mix the saffron vinegar with the lemon oil and drizzle over the beans. Top with the fillets of halibut and serve immediately

200ml of lemon oil

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Luke Holder

Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.