Halibut and Turnips (Hamersley's Bistro) Recipe

Name: Halibut and Turnips (Hamersley's Bistro)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons olive oil; Ground black pepper to taste; 1/4 teaspoon cardamom; 1/4 teaspoon turmeric; 1/2 teaspoon salt, optional; 1/2 teaspoon coriander; Juice of 1/2 lemon; 4 six-ounce halibut fillets; 2 leeks, thinly sliced; 2 medium-size turnips, peeled and cut into the size of walnut halves; 2 shallots, thinly sliced; 2 cloves garlic, thinly sliced; 1 teaspoon dried thyme; 2 tablespoons raisins; 1/2 cup dry white wine; 1/2 cup fish or chicken stock; 1/4 teaspoon Dijon-style mustard

Servings: persons

7 tablespoons olive oil
Ground black pepper to taste
1/4 teaspoon cardamom
1/4 teaspoon turmeric
1/2 teaspoon salt, optional
1/2 teaspoon coriander
Juice of 1/2 lemon
4 six-ounce halibut fillets
2 leeks, thinly sliced
2 medium-size turnips, peeled and cut into the size of walnut halves
2 shallots, thinly sliced
2 cloves garlic, thinly sliced
1 teaspoon dried thyme
2 tablespoons raisins
1/2 cup dry white wine
1/2 cup fish or chicken stock
1/4 teaspoon Dijon-style mustard

1
Combine 6 tablespoons olive oil, pepper, cardamom, turmeric, salt, coriander and juice of half a lemon and marinate fish in this mixture for 10 minutes.
2
Heat pan for fish and add remaining 1 tablespoon of olive oil.
3
Saute leeks, turnips, shallots, garlic, thyme, raisins.
4
Toss and cook over high heat for about 5 minutes to soften.
5
Drain marinade from fish and reserve.
6
Add fish, wine and stock to turnip mixture; cover and bring to boil.
7
Reduce heat and simmer fish 8 to 10 minutes, depending on thickness of fish.
8
Remove fish and vegetables and keep warm.
9
Reduce liquid in pan to 1/2 cup.
10
Whisk in mustard.
11
Remove from heat and vigorously whisk in 4 tablespoons of reserved marinade mixture until thickened.
12
Adjust seasoning and serve over fish and vegetables.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 7 tablespoons olive oil, Ground black pepper to taste, 1/4 teaspoon cardamom, 1/4 teaspoon turmeric, and more.

Yes, Halibut and Turnips (Hamersley's Bistro) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Halibut and Turnips (Hamersley's Bistro)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions