Halibut and Prawns with Lemon Thyme and Parmigiano Reggiano Cream Sauce
recipe
Halibut and Prawns with Lemon Thyme and Parmigiano Reggiano Cream Sauce
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This special fish dish makes a superb main course for a dinner party - yet it is so simple to prepare
Ingredients
- 75g (3oz) Parmigiano Reggiano
- 2 tbsp olive oil
- 4 x 150-175g (5-6oz) halibut fillets
- 100g (4oz) cooked and peeled prawns, thawed if frozen
- 6 small sprigs lemon thyme
- 150ml (1/4 pt) double cream
- 6 tbsp dry white wine
- Salt and ground white pepper
Serves:
4
Directions
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- Grate the Parmigiano Reggiano cheese finely, and set to one side
- Heat the olive oil in a frying pan and add the halibut fillets. Cook them over a medium heat for five or six minutes, turning once. Add the prawns and two sprigs of lemon thyme and cook for a further two minutes. Season with a little salt and pepper to taste
- Meanwhile, make the sauce. Put the cream into a saucepan and heat gently, whisking with a small whisk. Add the white wine, then the grated Parmigiano Reggiano, stirring until melted and smooth
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