Halibut with prawn butter sauce recipe
 A cheffy fish dish that is sure to impress. Using the prawn shells in the sauce adds extra flavour and reduces waste. 2 tbsp olive oil2 x 200g/7oz halibut fillet30g/1oz unsalted butter squeeze lemon juicesalt and freshly ground black pepper 2 tbsp olive oil 2 x 200g/7oz halibut fillet 30g/1oz unsalted butter squeeze lemon juice salt and freshly ground black pepper prawn shells and heads2 tbsp olive oil1 shallot, finely chopped1 bay leaf 2 springs thyme, leave removed1 garlic clove, chopped 100ml/3½fl oz white wine 1 tbsp white wine vinegar 200g/7oz unsalted butterpinch cayenne pepper squeeze lemon juice salt and freshly ground black pepper prawn shells and heads 2 tbsp olive oil 1 shallot, finely chopped 1 bay leaf 2 springs thyme, leave removed 1 garlic clove, chopped 100ml/3½fl oz white wine 1 tbsp white wine vinegar 200g/7oz unsalted butter pinch cayenne pepper squeeze lemon juice salt and freshly ground black pepper 3 tbsp toasted breadcrumbs, toasted1 garlic clove, crushed1 tbsp chopped chives 1 handful chopped fresh parsley 1 medium head broccoli, cut into florets6 prawns, shells removed and reserved 3 tbsp toasted breadcrumbs, toasted 1 garlic clove, crushed 1 tbsp chopped chives 1 handful chopped fresh parsley 1 medium head broccoli, cut into florets 6 prawns, shells removed and reserved Method To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Season the fish with salt and black pepper. Heat the oil in a flameproof frying pan and sear the fish flesh side down until golden, then transfer to the oven for 5 minutes.Baste in the butter and add a squeeze of lemon juice. Keep warm.To make the butter sauce, put the prawn shells in a pan with 300ml/10fl oz. Bring to a boil and cook until the liquid has reduced by half, then strain.Heat a frying pan with the oil, over medium heat and add the shallot, bay, thyme and garlic for a few minutes, then add the wine and vinegar. Add the prawn stock cook for 10–20 minutes and then strain, before slowly adding the butter.Add a pinch of cayenne pepper, taste and season with salt, pepper and a squeeze of lemon juice. Keep warm. To serve, toss the toasted breadcrumbs with the garlic, chives and parsley. Set aside. Bring a saucepan of salted water to the boil then add the broccoli and cook for 2–3 minutes, depending on the size of your florets.Meanwhile, heat a pan and sauté the prawns in some foaming butter for a 2–3 minutes to cook through. Once all your elements are finished, put the broccoli into the centre of a serving dish and spoon over the prawns. Top with the halibut and the parsley breadcrumbs and the strained butter sauce around. To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Season the fish with salt and black pepper. Heat the oil in a flameproof frying pan and sear the fish flesh side down until golden, then transfer to the oven for 5 minutes. To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Season the fish with salt and black pepper. Heat the oil in a flameproof frying pan and sear the fish flesh side down until golden, then transfer to the oven for 5 minutes. Baste in the butter and add a squeeze of lemon juice. Keep warm. Baste in the butter and add a squeeze of lemon juice. Keep warm. To make the butter sauce, put the prawn shells in a pan with 300ml/10fl oz. Bring to a boil and cook until the liquid has reduced by half, then strain. To make the butter sauce, put the prawn shells in a pan with 300ml/10fl oz. Bring to a boil and cook until the liquid has reduced by half, then strain. Heat a frying pan with the oil, over medium heat and add the shallot, bay, thyme and garlic for a few minutes, then add the wine and vinegar. Add the prawn stock cook for 10–20 minutes and then strain, before slowly adding the butter. Heat a frying pan with the oil, over medium heat and add the shallot, bay, thyme and garlic for a few minutes, then add the wine and vinegar. Add the prawn stock cook for 10–20 minutes and then strain, before slowly adding the butter. Add a pinch of cayenne pepper, taste and season with salt, pepper and a squeeze of lemon juice. Keep warm. Add a pinch of cayenne pepper, taste and season with salt, pepper and a squeeze of lemon juice. Keep warm. To serve, toss the toasted breadcrumbs with the garlic, chives and parsley. Set aside. To serve, toss the toasted breadcrumbs with the garlic, chives and parsley. Set aside. Bring a saucepan of salted water to the boil then add the broccoli and cook for 2–3 minutes, depending on the size of your florets. Bring a saucepan of salted water to the boil then add the broccoli and cook for 2–3 minutes, depending on the size of your florets. Meanwhile, heat a pan and sauté the prawns in some foaming butter for a 2–3 minutes to cook through. Meanwhile, heat a pan and sauté the prawns in some foaming butter for a 2–3 minutes to cook through. Once all your elements are finished, put the broccoli into the centre of a serving dish and spoon over the prawns. Top with the halibut and the parsley breadcrumbs and the strained butter sauce around. Once all your elements are finished, put the broccoli into the centre of a serving dish and spoon over the prawns. Top with the halibut and the parsley breadcrumbs and the strained butter sauce around.