Halibut with Calvados and Ham Sauce

    Halibut with Calvados and Ham Sauce

    2saves
    35min


    8 people made this

    About this recipe: Halibut fillets are pan-seared, then baked until done. The fillets are served with a delicious sauce made with butter, shallots, ham, raisins, capers, pine nuts, herbs and Calvados.

    Ingredients
    Serves: 4 

    • 4 tablespoons rapeseed oil for pan-frying
    • 4 (200g) halibut fillets
    • sea salt and freshly cracked pepper to taste
    • 4 tablespoons plain flour for dredging
    • Sauce
    • 30g unsalted butter
    • 2 shallots, finely chopped
    • 50g thickly sliced Spanish serrano ham or prosciutto, cut into 5mm pieces
    • 4 tablespoons golden raisins, soaked in hot water to soften
    • 2 tablespoons capers, rinsed and patted dry
    • 4 tablespoons pine nuts, lightly toasted
    • 75ml Calvados (apple brandy)
    • 125ml chicken stock
    • 115g cold unsalted butter, cut into pieces
    • 1 tablespoon finely chopped fresh parsley
    • 2 teaspoons finely chopped fresh thyme
    • sea salt to taste

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 230 C / Gas 8.
    2. Heat rapeseed oil in a large, oven-safe frying pan over high heat until it begins to smoke. Season halibut to taste with salt and pepper. Dredge in flour and shake off the excess. Sear the halibut until golden brown on both sides, about 1 minute per side. Pour excess oil from frying pan, then place into preheated oven and bake until flaky, 7 to 8 minutes.
    3. When cooked, remove fish from frying pan and keep warm. Melt 30g butter in the pan, stir in shallots and cook over medium heat until they turn translucent, about 1 minute. Add the ham, drained raisins, capers and pine nuts; continue cooking for another minute. Pour in Calvados and cook until reduced by half. Add the chicken stock, increase heat to high and boil until 1/4 of the stock has evaporated.
    4. Remove the frying pan from the heat and quickly whisk in 115g butter until dissolved. Whisk in the parsley and thyme; season to taste with salt. To serve, arrange halibut on a warmed serving plate or individual plates, pour the over the sauce. Serve immediately.

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    Reviews (1)

    AlexNoodles
    0

    Had to substitute the halibut with monkfish and omitted the salt, but I feel the calvados sauce is so tasty it will do well with any white fish. I also soaked the raisins in the calvados for a few hours and added them together. Thanks for sharing!! - 28 May 2014

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