Rose Beurre Blanc Halibut

Preparation Time: 30 mins

Serves 4

4 x 5oz Fresh Halibut Fillet (no skin)
1 cup freshly shelled peas (blanched)
5 bunches of fresh spinach
2 tbsp olive oil
Salt & freshly ground pepper
1 tbsp butter
120g Pea sprouts (one container)

Rosé Beurre Blanc:

1 cup Quails’ Gate Rosé wine
2 shallots (chopped)
3 white peppercorns (cracked)
1 tbsp fresh lemon juice
½ lb unsalted butter (cubed)

For the Rosé Beurre Blanc combine shallots, peppercorns, Rosé and lemon juice in a saucepan. Bring to a simmer and reduce until wine just covers the shallots. Turn heat down to low and slowly whisk in butter, blending a few cubes at a time, making sure each cube is incorporated before adding more. Remove from heat and keep warm. Season with salt.

Preheat oven to 400ºF. Heat an ovenproof frying pan on medium heat and add 1 tbsp olive oil. Season Halibut with salt and pepper and sear top-side down, flip and place pan in oven to finish cooking (4-5 min depending on thickness).

Meanwhile in a separate hot pan, wilt spinach in 1 tbsp of olive oil and season with a good dose of freshly ground pepper and some salt. Remove from pan and set aside. In the same pan, warm the shelled peas in 1 tbsp butter and season.

To assemble, divide spinach onto centre of four plates and place Halibut on top. Dribble some Rosé Beurre Blanc around peripheral of Halibut and sprinkle peas atop Halibut allowing them to fall naturally. In a small bowl mix pea sprouts with ½ tbsp of olive oil, dash of salt and pepper and garnish on top of halibut.

Complementary Wines: Albarino, Rosé, Rosé, Rosé: Champagne, White Zinfandel

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