Yotam Ottolenghi’s Pistachio and Pine Nut-Crusted Halibut – The Forward

Ingredients

• 6 halibut fillets, skinless and boneless (1 pound 14 ounces)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 12 breakfast radishes, green leaves, and roots left on and sliced in half lengthwise (or 8 round red radishes)
• Coarse sea salt and black pepper
• 3½ ounces parsley stems and leaves
• 5¼ ounces wild arugula
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 2 medium shallots, coarsely chopped (3½ ounces)
• 3 cloves garlic, crushed
• 1 medium leek, green and white parts finely sliced (7 ounces)
• 2 large all-purpose potatoes, peeled and cut into roughly ¾-inch pieces (13 ounces)
• 4½ cups chicken stock
• 1 ounce spinach leaves
• 10 tablespoons unsalted butter, cut into 1/3-inch dice
• 2 ounces shelled pistachios, lightly toasted and coarsely chopped
• 2 ounces pine nuts, lightly toasted and coarsely chopped
• ¼ teaspoon superfine sugar