Pan-Fried Halibut with Creamy Peas, Caviar, and Shrimp Sauce

Pan-Fried Halibut with Creamy Peas, Caviar, and Shrimp Sauce 

Christopher Davidsen, Britannia 4 servings

Ingredients:

Pan-Fried Halibut:

• 800 g (1.8 lb) halibut, divided into four pieces

• 2 tbsp sunflower oil

• 50 g (1.8 oz) unsalted butter

• 2 cloves of garlic, crushed

• Juice of ½ lemon

• Salt and pepper

Creamy Pea Puree:

• 2 tbsp sunflower oil

• 2 shallots, finely chopped

• 400 g (14.0 oz) peas

• 2.5 dl (1 cup) heavy cream

• 1 tbsp salted butter

• Salt

• 2 tbsp Dijon mustard

Shrimp Sauce:

• ½ dl (0.2 cup) olive oil

• 500 g (1.0 lb) fresh shrimp, peeled

• 1 tbsp tomato paste

• 1 tbsp finely chopped ginger

• 1 shallot, finely chopped

• 2 tbsp fennel, finely chopped

• 1 green chili, roughly chopped

• 8 cherry tomatoes

• 1 tsp fennel seeds

• 2 star anise

• 4 dl (1.7 cups) white wine

• 2.5 dl (1 cup) milk

• 1.5 dl (0.6 cup) heavy cream

• Salt

• A pinch of ground cayenne pepper

• 1 tbsp soy sauce

• Lemon juice

For Serving:

• 1 leek stalk, core from flowering leek

• Peeled shrimp

• 1 tbsp olive oil

• Caviar, optional

• Salt

• Pepper

• Lemon juice

• Nasturtium flowers for garnish

Instructions:

Pan-Fried Halibut:

1. Pan-fry the halibut in sunflower oil until golden on all sides in a medium-hot pan.

2. Reduce the heat slightly, add butter and crushed garlic.

3. Spoon the foamy butter over the halibut for 4-6 minutes.

4. Remove the halibut from the pan and let it rest on a warm plate for 8-10 minutes.

Creamy Pea Puree:

1. Heat a pot over medium heat, add sunflower oil and shallots.

2. Sweat the shallots until translucent, not browned.

3. Add peas and pour in the cream. Simmer for 4 minutes.

4. Reserve a few tablespoons of whole peas for serving.

5. Blend the rest of the peas into a puree using a hand blender.

6. Add butter and season with salt and mustard.

Shrimp Sauce:

1. Clean the shrimp, saving them for serving.

2. Heat a large pan with olive oil. Sauté shrimp shells until smoking, sauté well for 3-4 minutes.

3. Add tomato paste, ginger, shallot, fennel, tomato, fennel seeds, and star anise. Continue sautéing for 2 minutes.

4. Pour in white wine and reduce rapidly until almost no liquid is left.

5. Add milk and cream, simmer for 10 minutes. Strain the sauce.

6. Season with salt, cayenne pepper, soy sauce, and lemon juice.

Assembly:

1. Cut the leek stalk into 3 cm pieces and parboil them in milk until slightly tender.

2. Place 3 tbsp of pea puree on each plate, add pieces of leek.

3. Toss whole peas and shrimp with olive oil, salt, and a little lemon juice, then distribute them on the plates.

4. Place the halibut on top and garnish with caviar if desired.

5. Pour plenty of shrimp sauce over the dish.

6. Sprinkle with a little salt, pepper, and lemon juice.

7. Garnish with nasturtium flowers.