MasterChef: The Professionals finalist Liam Rogers shares a dinner party favourite!
Liam says: “Throwing a dinner party or fancy something different for a Sunday lunch? I love to cook this dish for my friends and family-it’s a belter and really easy to do. Please tag me in your pictures @chef_liam_rogersss and happy cooking!”
Liam Rogers, MasterChef: The Professionals finalist
Roasted Halibut, Piquillo Pepper, Fennel, Black Olive and Courgette
Ingredients-serves four
4 x 150g piece of halibut
1 tin of Piquillo peppers
10g sherry vinegar
salt
vegetable oil
4 fennel bulbs
4 courgettes
4 baby courgettes
100g black olives
2 lemons, zested
75g capers
200g shallots
300ml Pernod
250g butter, unsalted
Roasted Halibut, Piquillo Pepper, Fennel, Black Olive and Courgette
Roast the halibut fillets in a pan until golden, turn over and after 15 seconds remove from the pan and rest.
For the piquillo pepper purée, take a 415g tin of piquillo peppers and roast in a pan until the moisture is cooked off. Blend with 10g sherry vinegar and a pinch of salt.
Prep one fennel bulb into quarters and slowly simmer in a pan of salted water until soft for approx 12 minutes. Remove and roast in the oven on one side of the fennel for 15 minutes.
Slice the courgette into small pieces and roast in a pan with a pinch of salt until the moisture has been cooked off, which will take around 20 minutes, then blend until smooth.
