Halibut And Watercress Soup

Halibut And Watercress Soup

A practical Halibut And Watercress Soup recipe with measured ingredients and a step-by-step method. Ready in about 20 minutes.

Total time: 20 minutes

Ingredients

• 110G/4Oz Unsalted Butter
• 400G/14Oz Watercress, Leaves Picked, Half Of The Stalks Retained And Finely Chopped
• Salt And Freshly Ground Black Pepper
• 200Ml/7Fl Oz Chicken Stock
• Salt
• 8 Baby Leeks
• 2 Tbsp Vegetable Oil
• 4 X 125G/4 1/2Oz Halibut Fillets
• Salt
• 50G/2Oz Unsalted Butter
• 2 Pieces Butter Wrapping Paper
• 200Ml/7Fl Oz Chicken Stock, Boiled, Then Kept Hot Over A Low Heat
• 110G/4Oz Unsalted Butter
• Salt
• 1 Lemon, Juice Only
• 12 Quails’ Eggs
• Salt And Freshly Ground Black Pepper
• 12 Cobnuts, Shells Removed, Roughly Chopped
• Olive Oil, For Drizzling

Method

1. Cook butter and watercress on medium heat until butter has melted and watercress is wilted.
2. Season to taste.
3. Pour 1 cup stock and salt over watercress, cover and cook for 12 to 15 minutes.
4. Let cool and then puree in a blender with remaining stock until smooth.
5. In a large saute pan, cook leeks in oil over medium heat, stirring often until soft and golden, 4 to 5 minutes.
6. Halibut and grilled asparagus fillets prepare a hot fire in a charcoal grill and grill asparagus, turning once, until tender, 2 to 3 minutes per side.
7. Season fish with salt and melt butter in a large saute pan.
8. Add fish to pan and saute until brown, about 3 minutes per side.
9. Keep warm.
10. Tissia asparagus in a saucepan, bring stock to a boil over high heat.
11. Add asparagus and boil, stirring frequently, until al dente.
12. In a bowl, stir together quail eggs, salt, and pepper.
13. In a blender, puree quail eggs and spinach mixture.
14. Pour into a pan and stir until boiling, 1 to 2 minutes.
15. Remove from heat and stir in lemon juice.
16. Preheat oven to 350f.
17. Place shells in oven and roast 10 to 12 minutes, or

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