Roasted halibut with a prawn crust and dill sauce recipe
 Halibut fillet is steamed and roasted in the oven for perfectly tender fish, served with a black pepper and dill sauce. 35g/1¼oz unsalted butter1 shallot, diced 3 garlic cloves, finely chopped150g/5½oz raw prawns, heads removed, shells removed, de-veined1 bunch fresh chives, chopped1 tsp cornflour 2 halibut fillet (300g/10½oz each)100ml/3½fl oz fish stock salt and freshly ground black pepper 35g/1¼oz unsalted butter 1 shallot, diced 3 garlic cloves, finely chopped 150g/5½oz raw prawns, heads removed, shells removed, de-veined 1 bunch fresh chives, chopped 1 tsp cornflour 2 halibut fillet (300g/10½oz each) 100ml/3½fl oz fish stock salt and freshly ground black pepper 300ml/10fl oz fish stock100ml/3½fl oz double cream 1 tsp freshly cracked black pepper 1 bunch fresh dill, chopped1 lemon, juice only pinch salt 300ml/10fl oz fish stock 100ml/3½fl oz double cream 1 tsp freshly cracked black pepper 1 bunch fresh dill, chopped 1 lemon, juice only pinch salt 50g/1¾oz toasted breadcrumbs 225g/8oz baby spinach, wilted 50g/1¾oz toasted breadcrumbs 225g/8oz baby spinach, wilted Method To make the halibut, preheat the oven to 200C/180C Fan/Gas 6.Place 10g/⅓oz of the butter into a saucepan over a medium-low heat then add the shallot and garlic. Sweat for 10 minutes until soft, then transfer to a bowl and allow to cool.Add the prawns to a food processor and blend to a paste. Transfer to a bowl and stir through the chives, cornflour and cooled shallots. Season with salt and pepper.Spread this mixture generously on top of the halibut fillet. Place this in a pan with the stock and remaining 25g/1oz butter, cover with a damp cartouche and bake for 10 minutes. Remove the fish and keep warm.To make the sauce, heat the fish stock in a saucepan and allow to reduce by half. Add the cream and bring back to the boil. Add the freshly cracked pepper and dill. Season with a pinch of salt and add some lemon juice. Sprinkle the halibut with the toasted breadcrumbs just before serving. Serve the sauce with the fish and wilted spinach. To make the halibut, preheat the oven to 200C/180C Fan/Gas 6. To make the halibut, preheat the oven to 200C/180C Fan/Gas 6. Place 10g/⅓oz of the butter into a saucepan over a medium-low heat then add the shallot and garlic. Sweat for 10 minutes until soft, then transfer to a bowl and allow to cool. Place 10g/⅓oz of the butter into a saucepan over a medium-low heat then add the shallot and garlic. Sweat for 10 minutes until soft, then transfer to a bowl and allow to cool. Add the prawns to a food processor and blend to a paste. Transfer to a bowl and stir through the chives, cornflour and cooled shallots. Season with salt and pepper. Add the prawns to a food processor and blend to a paste. Transfer to a bowl and stir through the chives, cornflour and cooled shallots. Season with salt and pepper. Spread this mixture generously on top of the halibut fillet. Place this in a pan with the stock and remaining 25g/1oz butter, cover with a damp cartouche and bake for 10 minutes. Remove the fish and keep warm. Spread this mixture generously on top of the halibut fillet. Place this in a pan with the stock and remaining 25g/1oz butter, cover with a damp cartouche and bake for 10 minutes. Remove the fish and keep warm. To make the sauce, heat the fish stock in a saucepan and allow to reduce by half. Add the cream and bring back to the boil. Add the freshly cracked pepper and dill. Season with a pinch of salt and add some lemon juice. To make the sauce, heat the fish stock in a saucepan and allow to reduce by half. Add the cream and bring back to the boil. Add the freshly cracked pepper and dill. Season with a pinch of salt and add some lemon juice. Sprinkle the halibut with the toasted breadcrumbs just before serving. Serve the sauce with the fish and wilted spinach. Sprinkle the halibut with the toasted breadcrumbs just before serving. Serve the sauce with the fish and wilted spinach.