Description

What does spring on a plate look like? If you ask the culinary team at The Merrion in Dublin—home to some of Ireland’s most refined seasonal cuisine—it might look a lot like this: perfectly steamed halibut resting on a bed of silky butternut squash purée, topped with charred scallions, toasted hazelnuts, and a tangy-sweet pomegranate reduction.

Ingredients

Scale

2 Halibut Fillets (6.3 oz each, skin off)

3.5 tablespoons of whole hazelnuts (peeled)

1 bunch scallions

1 small butternut squash (14 oz)

1 pomegranate

1 tbsp honey

½ tablespoon lemon oil

1/4 cup heavy cream

1 ½ tbsp of butter

Sea salt (to taste)

Cracked black pepper (to taste)

1/2 tbsp vegetable oil

1/2 cup chicken stock

Olive oil (for drizzling)

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Instructions

Method:

For the Butternut Squash Puree:

Preheat the oven to 350°F (180°C). Cut the squash in half lengthwise and scoop out the seeds with a spoon. Drizzle with olive oil and season with sea salt and cracked black pepper.
Roast in the oven for 35-40 minutes until the squash is golden brown and tender to the touch. Allow to cool, then remove the skin.
Add the roasted squash to a blender with the chicken stock, heavy cream, and butter. Blitz until smooth and creamy, adjusting with extra stock or cream if needed.

For the Hazelnut Crumb:

Preheat the oven to 350°F (180°C). Season the hazelnuts with a pinch of sea salt and a sprinkle of brown sugar.
Roast the hazelnuts for 5-6 minutes, or until golden brown and fragrant. Allow to cool for about 10 minutes.
Once cooled, pulse the hazelnuts in a food processor until they reach a crumb consistency.

For the Charred Scallions:

Bring a pot of salted water to a boil. Blanch the scallions in the boiling water for 4 minutes, then transfer them to ice water to cool.
When ready to plate, heat vegetable oil in a hot pan and char the scallions for 2-3 minutes, or grill them until they develop a nice char.

For the Pomegranate Reduction:

Roll the pomegranate firmly on the chopping board to loosen the seeds. Cut it in half and tap each side with the back of a spoon to release the seeds into a bowl.
Remove any white pulp and strain the juice into a saucepan.
Add the honey and a sprig of rosemary, then reduce the juice over medium heat until it thickens to a syrup-like consistency (about 2/3 of the original volume).

For the Halibut:

Drizzle the halibut fillets with lemon oil and season with sea salt and cracked black pepper.
Steam the halibut for about 5 minutes, or until the fish is opaque and flakes easily. Alternatively, pan-sear the fillets in a hot skillet with a little olive oil for 2-3 minutes per side until golden brown.

To Plate:

Spread a generous spoonful of butternut squash puree on the plate.
Arrange the charred scallions on top of the puree.
Place the steamed halibut fillet on top of the scallions.
Add the hazelnut crumb on the fish.
Drizzle the pomegranate reduction and a bit of lemon oil around the fish

Prep Time: 25
Cook Time: 45
Category: main course
Method: steaming
Cuisine: Modern Irish Cuisine

Nutrition

Serving Size: 2
Calories: 450
Sugar: 10g
Sodium: 300mg
Fat: 30g
Saturated Fat: 8g
Carbohydrates: 25g
Fiber: 4g
Protein: 40g
Cholesterol: 70mg