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Braised Halibut with Watercress Purée, Coddled Quails' Eggs and Grilled Baby Leeks

Pan-seared halibut served with smooth watercress purée, charred baby leeks, and delicate coddled quails' eggs finished with cobnuts.

HealthyDinnerSeafoodGourmetHalibutQuail Eggs
Estimated Nutrition
Calories
895.6
kcal / serving
3582.4 kcal total
Carbs
10.7g
per serving
42.6 g total
Fat
77.6g
per serving
310.2 g total
Protein
34.7g
per serving
138.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
110
g
Unsalted Butter
For the watercress purée
50
g
Unsalted Butter
For the halibut
110
g
Unsalted Butter
For the coddled eggs
Fruits
1
1
Lemon Juice
Juice only
Liquids
200
ml
Chicken Stock
For the watercress purée
200
ml
Chicken Stock
Boiled and kept hot for halibut
NutsSeeds
1
1
Salt
For seasoning
1
1
Black Pepper
Freshly ground, for seasoning
12
piece
Cobnuts
Roughly chopped, shells removed
OilsFats
30
ml
Vegetable Oil
15
ml
Olive Oil
For drizzling
Other
12
piece
Quails' Eggs
Seafood
500
g
Halibut Fillets
Divided into 4 portions
Vegetables
400
g
Watercress
Leaves picked, half of stalks retained and finely chopped
8
piece
Baby Leeks

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15