Halibut with beurre blanc & morels

by Luke Mackay

Luke Mackay shows off these special mushrooms

For more on morels, read Luke’s latest blog


For the beurre blanc:
2 shallots, finely chopped
2 cloves of garlic, finely chopped
2 tbsp white wine vinegar
2 glasses of dry white wine
150g cold butter, diced
2 tbsp chives, finely chopped

Olive oil, for shallow frying
15g dried morels, hydrated in some hot water
20g butter
2 x 200g halibut steaks


First, make the beurre blanc. Gently fry the shallots and garlic in olive oil in a pan until soft and translucent. If you have any halibut scraps, you can add these too. Add the vinegar and wine and reduce by half over a medium heat. Strain the sauce and return to a low heat. Slowly whish in the cold butter, until it is all incorporated and the sauce has the consistency of single cream. Add the chives and set aside.

In another pan, heat some olive oil in a pan over a high heat and add the mushrooms. Fry for 2 mins and add the butter. Fry for another 2-3 mins until crisp. Set aside.

In a non-stick pan, heat some olive oil over a medium to high heat and fry your halibut steaks for about 3 mins each side, depending on the thickness—they should still be moist and just translucent in the middle.

Place the sauce on a plate and add the halibut, scatter with morels and serve with new potatoes and spinach.

Recipe: Luke Mackay