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Grilled halibut with broccoli puree & Saffron-tarragon mayonnaise

Serves:
4
Grilled halibut with broccoli puree & Saffron-tarragon mayonnaise

Recipe Rating:

Rating 2

(532)

Method

Serves:
4
Difficulty:

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  1. For the broccoli purée, roughly chop the leek with a knife and cook for 5 minutes in a saucepan on high heat. Then add the broccoli spears to the saucepan. Cook for another 5 minutes and then add the frozen peas, cooking for further 2 minutes.
  2. Drain the vegetables and place in Braun’s Identity Collection Food processor FP 5160 with its chopping insert, add the mint leaves and blend to a purée. Season with salt & pepper.
  3. For the saffron-tarragon mayonnaise, soak the saffron in 1 tablespoon of boiling water for 30 seconds.
  4. Now use the jug blender attachment and place in the egg yolks. Add the vinegar, saffron, mustard, salt and pepper and blend on a medium speed.
  5. While the motor is running, slowly add the oils in a thin, steady stream through the filling tube. After about one minute, the mixture will change consistency as you blend and will emulsify into a thick, rich sauce. If the mayonnaise is too thick, you can thin down with one or two teaspoons of water.
  6. Taste and adjust the flavouring by adding more vinegar or mustard, if desired. Add the tarragon and season with a little more sea salt and white pepper. The mayonnaise can be served at once or kept in the fridge for up to 2/3 days.
  7. To serve, heat a little olive oil in a heavy-bottomed frying pan and season the fish fillets with salt and pepper. When the oil is hot, add the fillets and cook for 1 - 2 minutes until the fish is crisp and golden. Turn over and cook for a further minute.
  8. Serve the fish fillets with the saffron-tarragon mayonnaise & broccoli purée. Garnish with lemon wedges.
This recipe was prepared using Braun’s Identity Collection Food processor FP 5160 with its chopping insert and its jug blender attachment.