A deliciously simple fish dish with 'virgin' sauce and cauliflower purée from Jon Lumb at Fishers for Taste of Edinburgh
1. To make sauce vierge, heat the olive oil in a saucepan and simmer the shallots until soft on very low heat, about 20 minutes. Remove from the heat, reserving the oil, and leave to cool. Drain and chop them finely. Put them in a bowl with the chopped parsley and tomato and cover with the reserved oil and the lemon juice. Season with salt and pepper and leave at room temperature for at least three hours to let the flavours combine.
2. For the cauliflower purée, cut the cauliflower florets into small evenly sized pieces. Heat the oil in a frying pan, add the garlic and cauliflower cook on low heat, stirring occasionally for 10 minutes. Add the cream and reduce until soft, about another 10 minutes. Remove from the heat, transfer to a bowl and pureé purée puree using a hand-held blender. Season to taste.
3. Season the halibut with salt and pepper, then smear the slices with the softened butter. Heat a large frying pan and add the olive oil. Fry the fish, skin side down, until golden-brown. Then turn the fish over and cook for another minute. Allow the halibut to rest for 10 minutes before serving.
4. To serve, put some hot cauliflower purée in the middle of the plate, place the halibut on top and drizzle the sauce vierge around the outside of the plate. Garnish with the flat-leaved parsley and serve.
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Recipe © courtesy of Jon Lumb at Fishers
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