Narrated Food
Halibut with White Wine, Shallots & Samphire
Elegant pan-cooked halibut in a light white wine and shallot butter sauce with salty samphire.
Method
- 1Sauté shallots in oil until soft; add wine; reduce by half.
- 2Swirl in butter; season.
- 3Pan-fry fish skin-side down 4 min; flip 2 min.
- 4Blanch samphire 1 min; drain.
- 5Serve fish on samphire with shallot butter spooned over.
Why it might be useful today
A practical protein anchor when the day needs something more substantial.
A genuinely elegant dinner that looks like a restaurant dish; halibut is a lean white fish with a mild, clean flavour that pairs beautifully with the light sauce.
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