Roast Halibut, with Beetroot, Bacon and Black Pudding Dressing and Horseradish Cream

 
 
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  • Prep:
    30 min
  • Cook:
    10 min

Wine:

Dietary:

Serves: 

4

Season:

Ingredients

    Halibut, Beetroot and Dressing

    • 4 piece halibut fillets (approximately 160g each)
    • 1 beetroot cooked and diced
    • 100 grams black pudding diced
    • 100 grams cured bacon diced
    • 30 millilitres cabernet vinegar
    • 200 millilitres red wine
    • 1 tablespoon brown sugar
    • 30 millilitres olive oil

    Horseradish Cream

    • 1 tablespoon horseradish sauce
    • 1 tablespoon creme fraiche
    April 23, 2011, By Derry Clarke

    Method

    Dressing
    1. Reduce the red wine & sugar by half over a low heat to sauce consistency.
    2. Add the vinegar, reduce in a hot oiled pan.
    3. Toss in the bacon & pudding until lightly brown.
    4. Add to sauce with the beetroot, season to taste & keep warm.
    Halibut
    1. In a hot oiled pan, sear the halibut on both sides for 2 minutes.
    2. Season with salt, pepper & lemon juice.
    3. Finish in the oven for 5 minutes at 180 C (350 F).
    4. Mix the horseradish & crème Fraiche & mix until creamy.

    Roast Halibut, with Beetroot, Bacon and Black Pudding Dressing and Horseradish Cream / , / Derry Clarke 775