METHOD

THE NETTLE PESTO

1. Making sure to wear gloves, as I learnt to my detriment, remove the nettle leaves and discard the stalks. Prepare a bowl of iced water and then bring a large pan of water to the boil. Place the Nettles into the pan and cook for one minute. Remove the nettles and plunge immediately into iced water. Once cold, remove the leaves and squeeze them as dry as possible – they will no longer sting you once cooked!

2. Place the nettles, parsley, garlic and pine nuts into a food processor and blitz until thoroughly broken down. Leaving the machine on, drizzle in the olive oil until you achieve a loose paste. Finally, add in the lemon juice and season to taste with salt and pepper, giving it one last pulse to mix through. Set aside until ready to serve.

THE HALIBUT

1. Preheat the oven to 200 °C

2. Then, place a large pan with a generous lug of oil over a medium-high heat. Season the fish with a light dusting of salt and pepper and then carefully place the Halibut fillets into the pan and cook for about a minute until a lightly golden sear is just starting to form. Gently move the fillets in the pan to ensure an even sear. Remove the pan from the heat and transfer to the oven and cook for 3½ – 4 minutes. Remove from the oven and set aside to rest whilst preparing to plate.

3. Finally, to serve, place a large dollop of the nettle pesto onto the plate and then drag a spoonful of natural yoghurt through the pesto until the desired Jackson Pollock-esque presentation is achieved. Centre the Halibut sear-side up and serve immediately with a fresh salad and glass of dry white wine.