Panfried Halibut with Pancetta Crumb, Cauliflower Puree, Wilted Spinach and Crispy Caper Vinaigrette

The key to this recipe is the caramelised cauliflower purée which pulls everything together. The saltiness from the pancetta crumb also works really well with the purée, as does the citrus hit and texture from the crispy caper vinaigrette. The star of the show however is undoubtedly the fish. Simply panfried in a little oil and some seasoning before being finished with some butter and lemon juice in the pan. I would always try and buy from my local fishmonger if I can, but I know this isn’t accessible for everyone, as long as what you’re buying is sustainable and works with your budget then it’s totally up to you.

Serves 4

1. For the cauliflower puree, chop a large cauliflower into small florets (reserve some thin shavings to fry in a little oil later for some added texture) and add to a large saucepan over a medium heat with a glug of olive oil and a generous knob of butter. Spend a good 5-10 mins getting the cauliflower pieces lovely and golden and caramelised. The butter will start to brown and give a delicious nuttiness to the cauliflower without the faff of having to roast it first.
2. Once the florets are nice and caramelised, add 300ml double cream and enough whole milk to just cover the cauliflower pieces. Add 3 bay leaves and leave to simmer gently for 15 mins.
3. Once cooked, remove the cauliflower with a slotted spoon and put in a blender with a splash of the milky mixture. Blitz until smooth then sieve into a clean pan. Keep on a low heat, season generously then add a good heaped tsp of dijon mustard and 1/2 tsp nutmeg.
4. For the vinaigrette, finely chop one shallot and add to a bowl with 2 tbsps extra virgin olive oil, 1 tbsp red wine vinegar, a squeeze of lemon and some chopped dill. In a frying pan add 1 tbsp olive oil before adding 3 tbsps drained capers. Fry over a medium heat until lovely and crispy and then add to the vinaigrette dressing. Season and set aside.
5. Next lay 8 slices of pancetta over a wire rack and grill in the oven until crispy.
6. Wilt 400g spinach then squeeze out the excess moisture over a sieve.
7. Finally, get a nonstick frying pan nice and hot, add 1 tbsp olive oil and carefully add your fish fillets. You want to cook your fish 80% on one side to get golden caramelisation (the time depends on the thickness of your fillets). Flip your fillets over, add a good knob of butter, squeeze of lemon, more seasoning and keep basting the fish for 1 more minute. Serve immediately.