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Roast Halibut w/ Beetroot, Bacon, Black Pudding Dressing & Horseradish Cream

Roasted Halibut w/ Beetroot, Bacon, Black Pudding Dressing & Horseradish Cream

Derry Clarke
4.92 from 47 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine British
Servings 4 servings

Ingredients
 
 

Halibut, Beetroot and Dressing:

  • 4 halibut fillets
  • 1 beetroot cooked and diced
  • 100 grams black pudding
  • 100 grams cured bacon
  • 30 milliliters cabernet vinegar
  • 200 milliliters red wine
  • 1 tablespoon brown sugar
  • 30 milliliters olive oil

Horseradish Cream:

  • 1 tablespoon horseradish sauce
  • 1 tablespoon crème fraiche

Instructions
 

Dressing:

  • Reduce the red wine & sugar by half over a low heat to sauce consistency.
  • Add the vinegar, reduce in a hot oiled pan.
  • Toss in the bacon & pudding until lightly brown.
  • Add to sauce with the beetroot, season to taste & keep warm.

Halibut:

  • In a hot oiled pan, sear the halibut on both sides for 2 minutes.
  • Season with salt, pepper & lemon juice.
  • Finish in the oven for 5 minutes at 180 C (350 F).
  • Mix the horseradish & crème Fraiche & mix until creamy.

Notes

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