Roast Halibut, Beetroot, Bacon and Kelly’s Black Pudding Dressing with Horseradish Cream
Derry Clarke – L’Ecrivain
4 fillets of halilbut (160g)
1 beetroot (cooked and diced)
100g Kelly’s Black Pudding (diced)
100g cured dried bacon (diced)
30ml cabernet vinegar
200ml red wine
1 tablespoon brown sugar
30ml olive oil
For the horseradish cream:
1 tablespoon horseradish sauce
2 tablespoons crème fraiche
For the dressing
Reduce the red wine and sugar by half over a low heat to sauce consistency.
Add the vinegar, reduce in a hot oiled pan.
Toss in the bacon and pudding until light brown.
Add to sauce with the beetroot, season to taste an deep warm.
For the fish
In a hot oiled pan, sear the halibut on both sides for 2 minutes.
Season with salt, pepper and lemon juice.
Finish in the oven for 5 minutes at 180o.
Mix the horseradish and crème fraiche and stir until creamy.
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