Portly Cooks | Pan Roasted Halibut, Crumbled Prosciutto and Sugar Snap Peas with White Wine and Garlic Cream Sauce

Halibut is quite an expensive fish but it is really is worth the extra money and you can wow your family and friends with this fancy fish dish.

  • Halibut Steak
  • 3 slices Prosciutto
  • 50ml Double Cream
  • 100ml White Wine
  • 1 Chicken Oxo
  • 1 Clove Garlic (Crushed)
  • Sugar Snap Peas
  • Fresh Dill

Start by frying the prosciutto until its crispy then leave to one side. In a small sauce pan mix together the wine, cream, oxo (crumbled) and garlic. Bring that to the boil and then turn to a simmer and reduce the liquid so it thickens slightly.

In another pan cook the sugar snap peas, I tend to steam them or chuck them in boiling water, the choice is yours.  Once the cream sauce has reduced enough, remove from the heat and leave to one side.

Now for the main event season the fish on either side and into a hot pan with some oil sear on either side until a little golden. Leave the fish to rest and re-heat the sauce.

Plate the sugar snaps surrounded by the sauce, top with the halibut and then crumble the prosciutto followed by a few fronds of dill.

PG

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