Steamed halibut with parsnip purée and olive-caper gremolata

Step 1/4

• 400 g parsnips
• salt
• water

• large pot
• peeler

Peel parsnips. Fill a large pot with cold water. Season with salt, then add parsnips and bring to a boil. Cook under very tender, approx. 15 min.

Step 2/4

• 100 g jarred pitted Kalamata olives
• 30 g capers
• 1 clove garlic
• 1½ tbsp parsley
• 3¼ tbsp mint
• 1 lemon
• 50 ml olive oil
• salt
• pepper

• cutting board
• knife
• bowl
• fine grater
• citrus press

In the meantime, roughly chop Kalamata olives, capers, garlic, parsley, and mint, then add to a bowl. Zest the lemon over the bowl, then add the lemon juice and olive oil. Season with salt and pepper and mix to combine.

Step 3/4

• 30 g butter
• 100 ml milk
• ¼ tsp ground nutmeg
• salt

• immersion blender
• rubber spatula

Once the parsnips are tender, drain them and season with salt. Add butter, milk and nutmeg to the pot, mix to combine, then purée with a hand mixer.

Step 4/4

• 300 g halibut fillets
• salt

• perforated steam cooking container

Cut the halibut into portions and season with salt. Place in a steamer and steam for approx. 2 - 3 mins. Arrange steamed halibut on the parsnip purée, douse with the gremolata and enjoy!

Enjoy your meal!