This special fish dish makes a superb main course for a dinner party – yet it is so simple to prepare. Serves 4 75g (3oz) Parmigiano-Reggiano 2 tbsp olive oil 4 x 150-175g (5-6oz) halibut fillets 100g (4oz) cooked and peeled prawns, thawed if frozen 6 small sprigs lemon thyme 150ml (¼ pt) double cream 6 tbsp dry white wine Salt and ground white pepper
· Grate the Parmigiano-Reggiano cheese finely, and set to one side · Heat the olive oil in a frying pan and add the halibut fillets. Cook them over a medium heat for five or six minutes, turning once. Add the prawns and two sprigs of lemon thyme and cook for a further two minutes. Season with a little salt and pepper to taste · Meanwhile, make the sauce. Put the cream into a saucepan and heat gently, whisking with a small whisk. Add the white wine, then the grated Parmigiano-Reggiano, stirring until melted and smooth · Serve the fish with the prawns and pour the sauce on top and garnish with the remaining thyme sprigs Cook’s tip: Use any firm fillets of fish instead of halibut – salmon or monkfish would work well too. Recipe courtesy of the Parmigiano-Reggiano Consortium