Halibut Steaks on POM and Beetroot Puree with Cumin

Ingredients:

Serves 4

4 x 175g halibut steaks
2 tbsp olive oil
fresh dill to garnish
1kg beetroots
300ml POM Juice
40g unsalted butter
1 tsp cumin seeds
salt and pepper
2 tsp crushed dried arils (spread 50g fresh arils out on a non-stick mat or baking parchment and dry in a very low oven until completely dry).  If made in advance can be stored in an airtight jar.

Directions:

1.    Peel and chop the beetroot into rough 1 cm cubes.
2.    Put in a pan with a tight fitting lid, along with the cumin and the POM and bring to the boil, then reduce heat to a simmer, cover with lid and cook until tender (30-45 minutes at least).
3.    When cooked, remove from the heat and drain through a sieve reserving the cooking juices.
4.    Put the beetroot into a liquidizer, add butter and blend until smooth.  If too thick add some of the reserved cooking juices.
5.    Pass the puree through a fine sieve into a clean pan – set aside and keep warm.
6.    Heat a non-stick pan on the hob and add oil.  Season fish and carefully place skin side down in the pan and cook for 4 minutes then turn the fish and cook for a further 3 minutes.
7.     Remove pan from hob leaving the fish in the pan to cook in the residual heat.  Squeeze over a little lemon juice.
8.    Spoon beetroot puree onto 4 plates then place the fish on top, brush with a little oil to help the dried, crushed arils stick.  Sprinkle with the arils and garnish with a sprig of dill.