Laura Calder's Halibut With Brown Butter, Crushed Chickpeas With Olives and Roasted Cumin Carrots
Laura Calder's Halibut With Brown Butter, Crushed Chickpeas With Olives and Roasted Cumin Carrots is a hor d'oeuvre that serves 4. One serving contains 652 calories, 6g of protein, and 59g of fat. For $1.67 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have juice of lemon, cumin seed, parsley, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is solid. If you like this recipe, you might also like recipes such as Speedy’s version of Laura Calder’s gingered watercress, Herbed Ricotta Butternut Squash Noodles with Walnuts, Chickpeas and Cumin-Roasted Carrots and Cauliflower, and Herbed Ricotta Butternut Squash Noodles with Walnuts, Chickpeas and Cumin-Roasted Carrots and Cauliflower.
- Serves: 4
- Time: 45 Mins
- Category: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
- Health Rating: 11.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
butter | 113.5 | grams | None |
 |
lemon juice | 4.0 | servings | None |
 |
olive oil | 2.0 | Tbsps | None |
 |
halibut filets | 4.0 | grams | None |
 |
salt and pepper | 1.0 | pinch | None |
 |
slender carrots | 8.0 | None | |
 |
cumin seed | 2.0 | teaspoons | None |
 |
chickpeas | 164.0 | grams | None |
 |
onion | 1.0 | None | |
 |
bay leaf | 1.0 | None | |
 |
garlic | 2.0 | cloves | None |
 |
olives | 67.5 | milliliters | None |
 |
parsley | 1.0 | handful | None |
|
juice of lemon | 4.0 | None |
butter
Qty: 113.5
Metric: grams
Price: None
lemon juice
Qty: 4.0
Metric: servings
Price: None
olive oil
Qty: 2.0
Metric: Tbsps
Price: None
halibut filets
Qty: 4.0
Metric: grams
Price: None
salt and pepper
Qty: 1.0
Metric: pinch
Price: None
slender carrots
Qty: 8.0
Metric:
Price: None
cumin seed
Qty: 2.0
Metric: teaspoons
Price: None
chickpeas
Qty: 164.0
Metric: grams
Price: None
onion
Qty: 1.0
Metric:
Price: None
bay leaf
Qty: 1.0
Metric:
Price: None
garlic
Qty: 2.0
Metric: cloves
Price: None
olives
Qty: 67.5
Metric: milliliters
Price: None
parsley
Qty: 1.0
Metric: handful
Price: None
juice of lemon
Qty: 4.0
Metric:
Price: None
Instructions
Step 1: For the halibut: Melt the butter and cook until lightly brown and foaming.
Ingredients:
- halibut
- butter
Step 2: Add a squeeze of lemon juice, and set aside.
Ingredients:
- lemon juice
Step 3: Heat the oil in a frying pan. Season the fish on both sides, lay in the pan and fry four minutes. Flip, and cover to finish, four to six minutes.
Ingredients:
- fish
- cooking oil
Equipment:
- frying pan
Step 4: Serve with some brown butter dribbled over.
Ingredients:
- butter
Step 5: Spoon a small pile of the crushed chickpeas and olives on the plate.
Ingredients:
- chickpeas
- olives
Step 6: Add the fish to the plate and top with roasted carrots.
Ingredients:
- carrot
- fish
For the carrots
Step 1: Heat oven to 400F/200C. Slice the carrots lengthwise, leaving a bit of green top attached, for looks. Toss on a baking sheet with the olive oil, crushed cumin seed, salt and pepper.
Ingredients:
- salt and pepper
- cumin seeds
- olive oil
- carrot
Equipment:
- baking sheet
- oven
Step 2: Roast until tender and golden-edged, about 30 minutes, depending on their size. They should be slightly crinkly and golden-edged.
Step 3: For the chick peas: Soak the chick peas in a bowl of cold water over night.
Ingredients:
- chickpeas
- water
Equipment:
- bowl
Step 4: Drain and rinse, then put in a pot with the onion and bay leaf. Cover, just, with water. Bring to a simmer and cook, covered, until very tender, about 45 minutes.
Ingredients:
- bay leaves
- onion
- water
Equipment:
- pot
Step 5: Drain, discarding the onion and bay leaf.
Ingredients:
- bay leaves
- onion
Step 6: Heat the oil in a saut pan and gently fry the garlic, 30 seconds.
Ingredients:
- garlic
- cooking oil
Equipment:
- frying pan
Step 7: Add the chickpeas, salt, and pepper, to heat through. Crush a bit, here and there, with a potato masher, leaving some chick peas whole.
Ingredients:
- chickpeas
- pepper
- potato
- salt
Equipment:
- potato masher
Step 8: Remove from the heat and stir in the olives, parsley, and lemon zest.
Ingredients:
- lemon zest
- parsley
- olives
Step 9: Add lemon juice to taste.
Ingredients:
- lemon juice
Step 10: Drizzle with extra virgin olive oil, and serve as a base for fish or chicken.
Ingredients:
- extra virgin olive oil
- chicken
- base
- fish
Dietary Information
- Gluten-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 651.87 kcal | 32.59% |
| Fat | 58.84 g | 90.52% |
| Saturated Fat | 19.47 g | 121.66% |
| Carbohydrates | 30.29 g | 10.1% |
| Net Carbohydrates | 22.42 g | 8.15% |
| Sugar | 10.2 g | 11.34% |
| Cholesterol | 61.5 mg | 20.5% |
| Sodium | 562.26 mg | 24.45% |
| Alcohol | 0.0 g | 100.0% |
| Alcohol % | 0.0 % | 100.0% |
| Protein | 6.13 g | 12.27% |
| Vitamin A | 21270.34 IU | 425.41% |
| Vitamin K | 55.52 µg | 52.88% |
| Vitamin E | 6.91 mg | 46.05% |
| Vitamin C | 29.07 mg | 35.23% |
| Manganese | 0.7 mg | 35.07% |
| Fiber | 7.87 g | 31.47% |
| Folate | 111.11 µg | 27.78% |
| Potassium | 644.38 mg | 18.41% |
| Vitamin B6 | 0.31 mg | 15.74% |
| Iron | 2.67 mg | 14.86% |
| Phosphorus | 140.89 mg | 14.09% |
| Copper | 0.26 mg | 12.85% |
| Magnesium | 46.99 mg | 11.75% |
| Vitamin B1 | 0.17 mg | 11.14% |
| Calcium | 99.08 mg | 9.91% |
| Vitamin B3 | 1.67 mg | 8.37% |
| Vitamin B2 | 0.13 mg | 7.52% |
| Zinc | 1.1 mg | 7.35% |
| Vitamin B5 | 0.59 mg | 5.95% |
| Selenium | 2.98 µg | 4.26% |
| Vitamin D | 0.47 µg | 3.15% |
