Halibut fillets poached with buttered spinach and poached egg.

Halibut fillets poached with buttered spinach and poached egg.

Firm with a unique meaty texture full of fine sweet flavours.

Preparation Time:

10 minutes

Cooking Time:

15 minutes

Serves:

4

Difficulty Rating:

Easy

Buy Ingredients:

Ingredients

  • 4 Moray Seafoods Halibut fillets.
  • 4 Free range eggs.
  • 150-200g Washed Spinach leaf.
  • 40g Butter.
  • Pinch grated nutmeg.
  • Salt and pepper.
  • 1 Bay leaf.
  • 6 Black peppercorns.
  • 1/4 lemon wedge.

Preparation

  1. If halibut fillets are frozen defrost in fridge using package guidelines ready for cooking.
  2. Remove stalks from spinach if desired or if they are very large.
  3. Place a pan of water on to cook the eggs. Once boiling place the whole eggs in for 20-30 seconds and remove. Re-boil the water and then crack the eggs in, poach for approx 45 seconds to keeping the yolks soft. Remove eggs with a slotted spoon and place in iced water to stop cooking.
  4. Chef Tip: This can be done the day before and kept in the fridge.

Cooking Directions

  1. Place a shallow pan of water onto boil, when boiling add a good pinch of salt and black peppercorns. Place halibut fillets in and reduce heat so water is just simmering. Halibut will take 8-10 minutes. Using temperature probe core temp to be 58-60 C approx.
  2. In a small pan add butter and when sizzling add prepared spinach leaf, this will wilt down quickly, season with salt, pepper and nutmeg and finished with a squeeze of lemon juice.
  3. Boil the kettle and pour water into a bowl, add poached eggs to warm through for approx 30 seconds, remove with a slotted spoon onto a plate lined with kitchen roll, season with salt and pepper
  4. Place spinach on plate( Just give it a few seconds in micro wave to heat up if required), place halibut on top and season with a little salt and pepper, then finally the poached egg on top.
Share |