Halibut with brown shrimp, pea and tomato butter

Halibut with brown shrimp, pea and tomato butter

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
1 plum tomato
50g petit pois, frozen or fresh
1/2 bunch chervil
57 g pot potted shrimps
60g butter
500ml Fish stock
50ml white wine
1 bay leaf
black peppercorns
4 halibut fillets, each about 170 g
squeeze lemon juice, (optional)
freshly ground black pepper


  1. Blanch the tomato in boiling water for 10 seconds, then refresh in cold water, dry and peel. Quarter and deseed, then cut it into fine dice (concasse).
  2. Cook the peas in a small saucepan of simmering, salted water for 1–3 minutes until tender, then drain. Separate the chervil stalks from the leaves, retaining both.
  3. Rinse out and dry the saucepan, add the potted shrimps and butter and melt over a low heat.
  4. Put the stock, wine, chervil stalks, bay leaf, a few peppercorns and a pinch of salt in a frying pan. Skin the fish fillets, place in the poaching liquor and put a dampened cartouche over the fish. Bring just to a simmer, remove from the heat and set aside for 5–7 minutes, for the fish to continue to cook in the residual heat of the liquid. You may need to turn the fish over to finish the cooking.
  5. Meanwhile, to make the sauce, add the peas to the shrimps and melted butter. Coarsely chop enough chervil leaves to give you 1–2 teaspoons, and add to the pan. Taste and adjust the seasoning, adding lemon juice if necessary. Add the diced tomato to warm through.
  6. Remove the fish from the poaching liquor and drain well. Place a fish fillet on each of 4 plates, bone side uppermost, and spoon a little of the shrimp, pea and tomato butter over the fish. Serve immediately.


  • Poached halibut with tomato and basil infused butter: Omit the peas and potted shrimp. Use 2 tomatoes, increase the butter to 100 g and replace the chervil with ¼ bunch of basil, adding the stalks to the poaching liquor and the leaves, chiffonaded, to the butter sauce as for the main recipe.

    Poached halibut with sauce vierge: Serve a sauce vierge with the poached fish.
Leiths School of food and wine
cookery course
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