Читать книгу My Kitchen - James Martin - Страница 13

Serves 4

500g (1lb 2oz) floury potatoes, peeled and cut into quarters

110ml (4fl oz) milk

50g (2oz) butter

150g (5oz) spring onions, chopped

4 × 150g (5oz) halibut fillets, all bones removed

1 tbsp olive oil

110g (4oz) caper berries or capers

Peeled segments of 4 lemons, plus the juice of 1 lemon

1 tbsp chopped flat-leaf parsley

Salt and black pepper

Halibut is a meaty fish, full of flavour and with very few bones. If you can’t get caper berries, use small capers (caper buds) instead, but if they’re in salt or brine, rinse well in hot water before using.

Put the potatoes in a large saucepan, cover with water and add a good pinch of salt. Bring to the boil and cook for 20–25 minutes, then drain the potatoes and return to the pan, which should no longer be over the heat.

Pour the milk into a small saucepan and heat until nearly boiling. Crush the potatoes with a fork or potato masher until they form a chunky mash, then slowly add the hot milk, stirring all the time.

Melt half the butter in a frying pan over a medium heat, tip in the spring onions and sauté for about 2 minutes. Add these to the mash, then season well with salt and pepper and set aside.

Season the halibut with salt and pepper and drizzle with olive oil. Place in a non-stick frying pan over a high heat and cook for 3–4 minutes on each side, or until the fish starts to turn golden-brown. Remove from the heat and set aside.

Add the remaining butter to a medium-sized saucepan set over a high heat. When it has turned nut brown in colour, add the caper berries and the juice of one lemon. Season, then remove from the heat and add the lemon segments and parsley.

Place some champ on each plate with a piece of halibut at the side. Spoon the lemon caper butter over the top and serve.