Ingredients

Ingredients For the halibut

• 4 x 200g/7oz halibut steaks, skins removed

• salt and freshly ground black pepper

• 50g/2oz unsalted butter

• 2 tbsp groundnut oil

For the crabcakes

• 350g/12oz potatoes, peeled, cooked in boiling water and cooled

• 200g/7oz mixed white and brown crabmeat

• 2tbsp chopped fresh flatleaf parsley

• ½ lemon, juice only

• ½ tsp anchovy essence

• 1 free-range egg, beaten

• salt and freshly ground black pepper

• 110g/4oz Japanese breadcrumbs (often sold as panko)

• 5 tbsp groundnut oil

For the baby vine tomatoes

• 250g/9oz baby plum tomatoes, cut in half

• 2 tbsp olive oil

• 2 tbsp balsamic vinegar

• salt and freshly ground black pepper

For the salsa verde

• 20g/¾oz salted capers, washed and drained

• 6 anchovy fillets in olive oil, drained

• 40g/1½oz fresh flatleaf parsley, leaves only

• 10g/½oz fresh tarragon, leaves only

• 10g/½oz fresh mint, leaves only

• 2 garlic cloves

• 1 lemon, zest and juice

• 150ml/5fl oz extra virgin olive oil

Description

Recipe Uses 4 X 200g/7oz Halibut Steaks, Skins Removed, Salt And Freshly Ground Black Pepper, 50g/2oz Unsalted Butter, 2 Tbsp Groundnut Oil, 350g/12oz...

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