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Recipe of the week: Halibut with Brussels sprouts and avgolemono sauce

18 March 2018 by
Recipe of the week: Halibut with Brussels sprouts and avgolemono sauce

Avgolemono is a traditional Greek sauce made with eggs and lemon, which usually accompanies winter meat dishes and soups. We have instead paired it with fish and Brussels sprouts for an unusual take on the original that works really well. This is a quick and easy dish to prepare but one that is big on flavour and health benefits.

Serves 6

500g Brussels sprouts

6 skinless halibut fillets, 100g each

2 pinches of salt

Extra virgin olive oil

1tsp fresh root ginger, peeled and finely chopped

Grated zest of 1 lemon

Pepper

Sprinkling of microherbs, to garnish

For the avgolemono sauce 500ml vegetable stock

6 eggs

200ml double cream

200g unsalted butter, diced

Juice of 6 lemons

Pinch of salt

Pinch of pepper

Separate each Brussels sprout into leaves, peeling them off one by one. Set aside.

For the avgolemono sauce, heat the vegetable stock in a saucepan, add the eggs and cream to the hot stock, and blend with a stick blender. Bring to the boil over a medium heat and cook, whisking constantly, until the mixture thickens. Add the butter, lemon juice and salt and pepper, and continue cooking, whisking constantly, until it thickens again. Remove the pan from the heat and pass the mixture through a fine-mesh sieve into a bowl.

Heat a heavy-based frying pan over a high heat. Season the halibut fillets with the salt and some pepper. Drizzle one tablespoon of olive oil into the hot pan, then add the halibut fillets and sear for two minutes on each side, until both sides are golden brown.

In a separate frying pan, heat a drizzle of olive oil over a medium heat, add the Brussels sprout leaves and sauté for 30 seconds. Add the ginger and lemon zest and sauté for a further 30 seconds.

Divide the Brussels sprout leaves between six dishes, and top with the halibut fillets. Pour the warm avgolemono sauce around and sprinkle over the microherbs.

Photography by Nicolas Buisson

Recipe taken from Mazi by Christina Mouratoglou and Adrien Carré

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