Ingredients:

  • 500 g (18 oz) Frozen Petit Pois (Peas)
  • 120 ml (½ cup) Low-Sodium Chicken or Vegetable Stock (hot)
  • 60 ml (¼ cup) Heavy Cream (or Crème Fraîche for tang)
  • 2 Tbsp (30 g) Unsalted Butter, chilled and cubed (for purée)
  • 1 Tbsp (15 ml) Fresh Mint, finely chopped
  • ½ tsp Fine Sea Salt
  • Pinch of Freshly Ground Black Pepper
  • 4 x 150-180 g (5–6 oz) Halibut Fillets, skin off
  • 2 Tbsp (30 ml) Olive Oil
  • 1 tsp Fine Sea Salt (for fish)
  • ½ tsp Freshly Ground Black Pepper (for fish)
  • 6 Tbsp (90 g) Unsalted Butter (for vinaigrette)
  • 3 Tbsp (45 ml) Fresh Lemon Juice
  • 2 Tbsp (30 g) Hazelnuts, roughly chopped and lightly toasted
  • 1 Tbsp (15 ml) Fresh Chives, finely snipped
  • Pinch of Flaky Sea Salt (e.g., Maldon)

Instructions:

  1. Prepare the Pea Purée Base: Bring a pot of salted water to a rolling boil. Add the frozen peas and cook for exactly 2 minutes. Immediately drain and plunge into an ice bath to stop the cooking and maintain their vibrant green colour.
  2. Blend the Purée: Drain the peas well. Transfer the peas, hot stock, heavy cream, mint, salt, and pepper to a high-speed blender or food processor. Process until completely smooth and velvety. If the purée is too thick, add stock one tablespoon at a time.
  3. Finish Purée: Stir in the chilled cubes of butter until melted and incorporated. Keep the purée warm over very low heat or in a heatproof bowl set over simmering water (bain-marie).
  4. Create the Brown Butter: In a small saucepan, melt the 6 Tbsp of unsalted butter over medium heat. Continue cooking, stirring constantly, until the milk solids brown, the foam subsides, and the butter smells nutty (about 3–4 minutes). Remove immediately from the heat.
  5. Mix Vinaigrette: Carefully stir the lemon juice into the warm brown butter. Add the toasted hazelnuts, snipped chives, and flaky sea salt. Set aside but keep warm.
  6. Sear the Halibut: Pat the halibut fillets aggressively dry using kitchen roll. Season liberally on both sides with salt and pepper. Place a heavy-bottomed skillet over medium-high heat. Add the olive oil and allow it to shimmer.
  7. Cook the Fish: Carefully place the fish fillets into the hot oil. Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms. Flip the fish carefully, reduce the heat to medium-low, and cook for another 2–4 minutes until the flesh is opaque and flakes easily. Remove the fish and allow it to rest briefly for 2 minutes.
  8. Plating: Spoon a generous amount of the vibrant pea purée onto the centre of each plate to create a base. Place one rested halibut fillet directly on the purée.
  9. Serve: Spoon the brown butter vinaigrette, ensuring plenty of the toasted hazelnuts and chives are distributed over the fish and around the plate. Serve immediately.