Marry Berry Poached Halibut with Clam and Crème Fraîche Sauce is made with halibut fillets, fresh clams, crème fraîche, banana shallots, apple juice or wine, and parsley. This recipe creates a luxurious seafood dish with a rich, creamy clam sauce and tender poached fish. It takes about 30 minutes to prepare and serves 4.
Marry Berry Poached Halibut with Clam and Crème Fraîche Sauce Ingredients
- 2 tbsp olive oil
- Knob of butter
- 4 large banana shallots, finely chopped
- 2 garlic cloves, finely grated
- 75ml (2½fl oz) apple juice or white wine
- 2 × 175–200g (6–7oz) long halibut fillets, skin on
- 500g (1lb 2oz) fresh clams in their shells, cleaned and scrubbed
- Juice of ½ lemon
- 200g (7oz) full-fat crème fraîche
- 3 tbsp freshly chopped parsley
- 300g (10½oz) French green beans
- ½ lemon, cut into wedges
How To Make Marry Berry Poached Halibut with Clam and Crème Fraîche Sauce
- Sauté Shallots: Heat oil and butter in a lidded deep frying pan. Add shallots and fry for 3–4 minutes.
- Add Garlic and Deglaze: Stir in garlic and cook for 30 seconds, then pour in apple juice or wine and bring to the boil.
- Poach Halibut: Season halibut, place skin-side down in pan, cover, and poach on low heat for 8 minutes. Remove and keep warm.
- Cook Clams and Sauce: Add clams, cover and boil for 1 minute. Stir in lemon juice and crème fraîche, simmer 1 minute. Stir in most of the parsley.
- Boil Beans: Meanwhile, boil green beans in salted water for 4 minutes. Drain well.
- Plate Sauce and Vegetables: Divide clam sauce among four plates, add beans on the side.
- Finish and Serve: Remove halibut skin, halve each fillet, and place on top of clams. Garnish with parsley and a lemon wedge.
Recipe Tips
- Check Clams Carefully: Discard any open clams before cooking, and any closed ones after cooking.
- Halibut Substitute: Seabass or cod can be used as more budget-friendly options.
- Don’t Overcook Fish: Poach gently to keep halibut tender and flaky.
- Serve Immediately: Best enjoyed fresh—this dish is not suitable for freezing.
What To Serve With Poached Halibut
This dish pairs beautifully with crusty bread to soak up the sauce, a crisp glass of white wine, or a light green salad with vinaigrette for balance.
How To Store Poached Halibut
Refrigerate: Keep leftovers in an airtight container in the fridge for up to 1 day.
Freeze: Not suitable for freezing due to the delicate nature of the fish and cream sauce.
Poached Halibut Nutrition Facts (per serving)
- Calories: 460 kcal
- Total Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 10g
- Sugar: 4g
- Protein: 45g
- Sodium: 600mg
FAQs
Can I use frozen clams?
Yes, but ensure they’re fully thawed and cleaned before use.
Is it okay to substitute crème fraîche?
Full-fat sour cream or heavy cream can work, but the texture and tang will differ slightly.
Can I use white wine instead of apple juice?
Absolutely—white wine adds a slightly deeper flavor.
What can I use instead of halibut?
Seabass or cod are great substitutes.
How do I know if the halibut is cooked?
It should flake easily and be opaque throughout.
Marry Berry Poached Halibut with Clam and Crème Fraîche Sauce
Description
A luxurious seafood main of poached halibut with a creamy clam sauce and vibrant green beans.
Ingredients
Instructions
- Heat oil and butter, sauté shallots.
- Add garlic, deglaze with wine.
- Poach halibut gently for 8 minutes.
- Remove fish, cook clams with lemon and crème fraîche.
- Boil beans until just tender.
- Divide sauce and beans across plates.
- Skin and halve fish, place on clams, garnish and serve.
Notes
- Discard unsafe clams.
- Substitute fish as needed.
- Do not freeze.
- Serve immediately with salad or crusty bread.