GRILLED WILD HALIBUT & TANDOORI KING PRAWN
Friday's special product
This product is now only available for delivery on 27th February, 2021
Grilled Wild Halibut With Creamed Curried Leeks & Peas With Tandoori King Prawn & Masala Buttered Cauliflower & Potato.
Dine In Is Back This Week With This Mouth-Watering Dish. The Halibut Pairs Wonderfully With The Creamy Sauce. The Tandoori Flavouring Of The Prawns & The Curried Sauce Are Enhanced By The Masala Spicing Of The Buttered Vegetables.
This Dish Serves 2 & All Ingredients & Instructions Are Included. Available For Delivery Or Collection on Friday & Saturday Only.
- allergenFISH, DAIRY, CRUSTACEAN, SULPHITES
Halibut (FISH) double cream butter (DAIRY) cauliflower potato tomato spices onion garlic king prawn (CRUSTACEAN) leeks white wine (SULPHITES)
Preheat oven to 170oc. Place cauliflower and potato mix on a non stick baking sheet and season with a little salt and pepper. Transfer to the heated oven for 15 to 20 minutes. Take the halibut fillets and if desired for presentation purposes coat the top side of the fish in seasoned flour. Pan fry the halibut in a hot pan for 1 minute til golden brown this will give a nice browned crisp finish. Transfer the fish to a baking sheet and place the king prawns at the side. The fish and prawn can be cooked in the oven for the final 10 minutes or so with the veg but to create a char on the king prawn place the fish and prawn tray under a hot grill on the second shelf down for 6 to 7 minutes remove the fish when done and move the prawns as close to the heat source as possible for 1 minute to create the charred edges. Pour the curried leeks into a small saucepan and heat gently for 2 minutes. Share the curried leeks between 2 warm serving plates followed by the halibut and then the king prawn on top serve with the roast cauliflower on the side. ENSURE FOOD IS PIPING HOT THROUGHOUT
Keep refrigerated and use within 2 days.