A beautiful Romanesco dish '“Â Lawrence Murphy
Halibut with Romanesco and clementine sauceÂ
There are some ingredients that just tempt you into buying them, not because you can't resistÂ the flavour but because they look so stunning.
Summer strawberries and bright red tomatoes onÂ the vine come to mind but at this time of year the not so glamorous root vegetables are in theÂ greengrocers.
The flavours from the roots are lovely but they won't win prises in a beautyÂ competition.
The one vegetable that will catch your eye, though, is the fantastic lookingÂ Romanesco with its bright lime green almost alien looking head. Have a close look at the naturalÂ patterns occurring in this vegetable, its amazing.
WhileÂ this brassica looks good it also has aÂ beautiful sweet and nutty taste in between cauliflower and broccoli.
I have used theÂ Romanesco in this recipe which takes some cues from the escabeche recipe from a few weeksÂ back and uses clementines instead of oranges and added spices for a little kick.
4 x 200g fillets of halibut
6 clementines (zest of 4, juice of 6)
1 small head Romanesco cut into small florets
1 leek chopped
2 cloves garlic chopped
3 shallots chopped
200g cubed butternut squash
2 tablespoon olive oil
Teaspoon cumin seed
Teaspoon fennel seed
1 green chilli chopped
1. Cook the Romanesco in boiling salted water for 2 mins and then plunge into iced water.Â Once cold remove from the water and drain.
2. Heat the olive oil in a large saucepan and add the shallot, garlic and chilli '“Â cook for 2 minsÂ without colouring.Â
3. Add the leek, fennel seed, cumin, zest, butternut squash and saffron and cook for another 3Â mins.
4. Add the clementine juice and simmer for 5 mins.
5. While this is simmering, pan-fry the halibut on the presentation side to colour and transferÂ it to a hot oven, 210c gas 7 for 8 minutes.
6. Two minutes before the fish is cooked add the Romanesco to the saucepan and taste theÂ sauce. Add seasoning if required. Cook the sauce for a further minute to heat the Romanesco.
7. Spoon the sauce and vegetables into 4 warmed bowls and place the fish on top.