Roasted Halibut with Turned Vegetable and Cider Beurre Blanc

Ingredients

• 4 pc
  halibut fillet (120 -150g each)
• 50ml
  olive oil

Beurre Blanc

• 100g
  shallot, peeled and chopped
• 125g
  butter
• 300ml
  apple cider
• 50ml
  apple cider vinegar
• 50ml
  cream
• 20g
  tarragon, freshly chopped
• salt and pepper to taste

Garnishes

• 300g
  baby carrot
• 10 nos.
  asparagus
• 500g
  potato

Method

1. To make the beurre blanc, chop shallots and sauté with 25g of butter, add apple cider vinegar, apple cider and cream. Reduce to ½ of volume, strain and return to a pot.
2. Turn the baby carrot, asparagus and potato.
3. In a pot of boiling water blanch the carrots for 10 minutes or until soft. Remove from water. In the same water, blanch the potatoes for 15 minutes or until soft in simmering water.
4. Preheat oven to 180C. In a non-stick pan, pan-fry the Norwegian halibut until golden brown, flip and bake in the oven for 7 minutes.
5. To finish, trim the fish and place on the plate. Bring the sauce to a boil and add the remaining cubes of cold butter. Using a whisk, whisk slowly until the butter is fully incorporated into the sauce, then remove the sauce from the heat, add tarragon and keep warm. Garnish the plate with the turned vegetables and drizzle the sauce around.