Operation Manual

68
Dinners
Hearty Healthy Halibut with
Fennel and Red Pepper Sauce
Serves 2
Ingredients
1 head fennel, chopped into quarters
1 red pepper, deseeded, cut into quarters
½ onion, cut into two pieces
1 clove garlic
1 tbsp olive oil
350 ml vegetable stock
1 bay leaf
150ml double cream
Salt and pepper
2 halibut fillets, baked or pan-fried
1. Place the onion and garlic into the Short Cup, attach the Cross Blade and pulse
until finely chopped.
2. Begin heating a saucepan and add 1 tbsp of olive oil.
3. Place the contents from the Short Cup into the pan and cook until softened. In
the meantime, place the fennel and red pepper into the Tall Cup and pulse using
the Cross Blade until coarsely chopped.
4. Add to the pan with the onions and garlic, as well as the stock and bay leaf.
Bring to the boil, then lower the heat and simmer until the fennel and pepper
are tender.
5. Take out the bay leaf and place the contents into the Tall Cup and purée.
6. Pour back into the saucepan and add double cream.
7. Place over heat and bring to the boil, then remove from the heat.
8. Pour the sauce over the cooked halibut, and serve with roasted new potatoes
and steamed vegetables.