Ingredients
Main ingredients
• 750g thick halibut steaks (not greenland)
• Salt and freshly ground black pepper
• 50g unsalted butter
• 2 tbsp ground nut oil
For the Salsa Verde
• 20g salted capers (washed and rinsed)
• 6 anchovy fillets (in olive oil)
• 40g flat leaf parsley
• 10g tarragon
• 10g mint
• 2 garlic cloves
• Juice and zest of a lemon
• 10 tbsp Booths extra virgin olive oil
• Black pepper to taste
For the Crab Cakes (makes 8)
• 200g mixed crab meat (white and brown)
• 350g cooked and peeled boiled potatoes
• 2 tbsp chopped parsley
• Juice of half a lemon
• 1/2 tsp of anchovy essence
• 1 beaten egg (to bind)
• Salt and pepper to taste
• Bread crumbs
• Ground nut oil for shallow frying
For the Tomatoes
• 250g baby plum tomatoes
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt flakes and black pepper
How to make it
For the Tomatoes
1. Half the tomatoes and place on a baking tray. Pour over the olive oil and balsamic then season with the salt and pepper. Place in the oven for 8 minutes at 200ºC.
2. Meanwhile, remove any skin from the halibut steaks, season and set aside ready to cook.
For the Crab Cakes
1. In a bowl, grate the cooked potato, add the crab meat, chopped parsley, lemon juice, anchovy essence and a beaten egg. Gently mix all the ingredients together and season well.
2. Form the mixture into rounds then roll in the bread crumbs to cover the cake. Shallow fry in oil turning once, until the bread crumbs are golden about 5 minutes in medium hot oil.
For the Halibut
1. While your crab cakes are cooking, melt the butter in a frying pan with the ground nut oil and pan fry your halibut - this should take about 3 minutes per side. The butter should go slightly brown and bubble then just spoon it over the steaks.
For The Salsa Verde
1. While the crab cakes, halibut and tomatoes are cooking, add all the ingredients for the Salsa Verde in a food processor and blitz until you have the consistency of double cream.
2. Then spoon the Salsa Verde on the plate, remove the halibut from the pan and place on top of the Salsa. Remove the golden crab cakes from the frying pan, pat dry with kitchen paper and place one on top of the other on the plate.
3. Remove the tomatoes from the oven, plate them up and serve.