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Roasted Halibut w/ Beetroot, Bacon, Black Pudding Dressing & Horseradish Cream

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Course: Main Course
Cuisine: British

Ingredients

Halibut, Beetroot and Dressing:
  • 4 halibut fillets
  • 1 beetroot cooked and diced
  • 100 grams black pudding
  • 100 grams cured bacon
  • 30 milliliters cabernet vinegar
  • 200 milliliters red wine
  • 1 tablespoon brown sugar
  • 30 milliliters olive oil
Horseradish Cream:
  • 1 tablespoon horseradish sauce
  • 1 tablespoon Creme Fraiche

Instructions

Dressing:
    Cup of Yum
  1. Reduce the red wine & sugar by half over a low heat to sauce consistency.
  2. Add the vinegar, reduce in a hot oiled pan.
  3. Toss in the bacon & pudding until lightly brown.
  4. Add to sauce with the beetroot, season to taste & keep warm.
Halibut:
  1. In a hot oiled pan, sear the halibut on both sides for 2 minutes.
  2. Season with salt, pepper & lemon juice.
  3. Finish in the oven for 5 minutes at 180 C (350 F).
  4. Mix the horseradish & crème Fraiche & mix until creamy.

Notes