Halibut Goujons,Purple Sprouting Broccolli with Barley Cous Cous & Wild Garlic & Walnut Pesto

This meal came about as a result of a random mix of having my little sister to stay (who is a very picky eater) and a visit to the Drogheda farmers’ market. It was a lovely sunny afternoon and we fancied something light and tasty. I found this purple sprouting broccoli at the market along with the wild garlic and had to buy it. A trip to Kirwans Fish Cart resulted in the purchase of some lovely halibut. As my sister is not adventurous when it comes to food, I knew that goujons were the way to her heart. This is my favourite type of shopping and meal planning- seeing what is fresh, in season and available locally and planning the meal around it as opposed to deciding on a particular dish and running around trying to find its components.

I have tried to simplify the recipe by writing it as follows instead of in the traditional recipe format. The ingredients you need are written in bold. I would love to know if you like this format or if I should return to the traditional recipe style!

A couple of notes first-

  • I used120g Barley Cous Cous as I prefer its nutty flavour and has the added bonus of being wheat free
  • I used two large fillets of haddock but use any fresh white fish available to you or try some plump Dublin Bay Prawn tails for scampi
  • You can add the pesto to some mayonnaise if you would prefer a dip as a substitute to tartar sauce
  • I deep fried the goujons but you can shallow fry if you prefer
  • Remove the zest from 1 Lemon & set aside.

For the Pesto: Blitz 50g Walnuts in a food processor & add 100g Wild Garlic leaves. Whizz with the juice of 1/2 the Lemon & drizzle Olive Oil until you are happy with the consistency. Season to taste.

For the fish goujons: Make sure the fish is dry by patting with kitchen paper.Cut the fish to the desired size, dredge in seasoned Flour, dunk in egg wash (whisk 2 Eggs with 50 mls Milk) and coat in Breadcrumbs. Deep fry at 180° until golden crisp and rising to the surface of the oil. Remove to kitchen paper to soak excess oil. If frying in batches place in a warmed oven until ready to serve.

For the Cous Cous: You will need 120g Cous cous.Follow instructions on pack to soak, substituting Chicken or Vegetable Stock for the water. Fluff up with a fork. Blanch the purple Sprouting Broccoli (ensuring water is at a rolling boil before placing broccoli in) and dunk in iced water to refresh. Place the broccoli in the serving dish and sprinkle the cous cous over. Place the lemon zest on top and drizzle with a good quality Extra Virgin Olive Oil and squeeze the other half of the lemon juice over. Season to taste & serve.

Serve the components family style and use the pesto to drizzle.

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