Halibut And Watercress Soup
Recipe rating
4.56 out of 5 based on 1833 reviews
Description
Delicious Halibut And Watercress Soup using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 20 min. Enjoy!
Raw Ingredients
Butter Watercress Half Stalks Salt Ground Pepper Oz Chicken Stock Salt Baby Leeks Tbsp Oil Halibut Fillets Salt Butter Pieces Paper Oz Chicken Stock Heat Butter Salt Lemon Juice Quails Eggs Salt Ground Pepper Cobnuts Shells Oil
Ingredients With Quantity
- 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
Directions
- Cook butter and watercress on medium heat until butter has melted and watercress is wilted.
- Season to taste.
- Pour 1 cup stock and salt over watercress, cover and cook for 12 to 15 minutes.
- Let cool and then puree in a blender with remaining stock until smooth.
- In a large saute pan, cook leeks in oil over medium heat, stirring often until soft and golden, 4 to 5 minutes.
- 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.
- Season fish with salt and melt butter in a large saute pan.
- Add fish to pan and saute until brown, about 3 minutes per side.
- Keep warm.
- Tissia asparagus in a saucepan, bring stock to a boil over high heat.
- Add asparagus and boil, stirring frequently, until al dente.
- In a bowl, stir together quail eggs, salt, and pepper.
- In a blender, puree quail eggs and spinach mixture.
- Pour into a pan and stir until boiling, 1 to 2 minutes.
- Remove from heat and stir in lemon juice.
- Preheat oven to 350f.
- Place shells in oven and roast 10 to 12 minutes, or
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