Recipe: Fillet of Halibut

Fillet of Halibut Recipe

Each month, our friends at Whiting & Hammond‘s Gastro magazine share with us some of their favourite recipes.

For April they’ve chosen this delicious fish dish served with a divine clam and samphire butter sauce, all the flavours of the seaside!

Fillet of halibut, herb crust, roasted cauliflower, clam & samphire butter sauce

Herb crust:

4 slices of fresh white bread (crust off)
15g of chives
25g parsley
10g dill
100g dry breadcrumbs
20ml of vegetable oil
80 ml of melted butter

Place the herbs in a food processor and blitz for 1 minute, then add the fresh bread blitz again until a crumb is formed, add the dry breadcrumbs blitz again for 2 minutes then slowly add the vegetable oil and melted butter. Remove, place between two sheets of baking paper and roll out to the thickness of 50p place in the fridge for a minimum of an hour to set. Once set cut into same size squares as the fillets of halibut

Roast cauliflower & Roast cauliflower puree:

2 heads cauliflower, core removed, cut into florets
1 tablespoon of vegetable oil
500ml of milk
500ml of water
Seasoning

On a sheet tray, spread the ½ the florets with the oil, season with salt and bake on 200c until caramelized, about 25 minutes, set aside a few florets for garnish. Meanwhile, combine remaining cauliflower, milk and water in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving both. Transfer both the cauliflower to a blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste.

Clam & samphire butter sauce:

2 shallots finely diced
200g – 250g clams, submerged in cold water for 20 minutes to realise salt and sand
40g samphire, washed and trimmed
500ml white wine
30ml double cream
175g unsalted butter
30g tomato concasse
10g chopped Chives

Rinse the clams with fresh water and drain. Put some oil into a large saucepan and gently sweat the chopped shallots, being careful not to burn them. Add clams and the white wine to same pan. Cover with a tight fitting lid and cook over a high heat until they begin to open, shaking the pan and giving them an occasional stir. Add the samphire, cream, tomato concasse & chives slowly add the butter to the pan and keep stirring until all the butter has emulsified. Season to taste.

Halibut:

6 x 170g fillets of Halibut

Season both sides of the fish place on a buttered grilling tray and place under a pre heated grill for approx. 3 minutes then turn over and grill for another 3 minutes once the fish starts to easily flake with a fork place a square of the pre-cut herb crust on top and grill for a further 30 seconds to 1 minute.

To assemble the dish:

Add the caramelised cauliflower purée to the plate with some of the caramelised florets then place the herb crusted fillet with the butter sauce dressing over the side of the fish and around the plate.

Serves 6

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