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Photographer: Steve Lee
18 CHEESE AGE 18 MONTHS

RECIPE HALIBUT AND PRAWNS WITH LEMON THYME AND PARMIGIANO REGGIANO CREAM SAUCE

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Ingredients
  • Serves 4
  • 6 tbsp Parmigiano Reggiano®
  • 2 tbsp olive oil
  • 4 x 5-6oz halibut fillets
  • 1/2 cup cooked and peeled prawns, thawed if frozen
  • 6 small sprigs lemon thyme
  • 1/2 cup double cream
  • 6 tbsp dry white wine
  • Salt and ground white pepper
PREPARATION

  • 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.

  • Serve the fish with the prawns and pour the sauce on top and garnish with the remaining thyme sprigs.

  • Cook’s tip: Use any firm fillets of fish instead of halibut – salmon or monkfish would work well too.

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