Halibut is one of the largest flat fish, With a firm meaty flesh which retains flavor well. A great alternative to Cod or Haddock. This is the dish I created for the IACC Copper Skillet competition 2015.
A great dish for a dinner party or occasion . A easy to prep meal which combines classic simple French recipes with a modern twist packed in rich natural flavors that compliments the delicate taste of this beautiful fleshy fish.
- 1 Tbsp Crushed Garlic
- 600ml Fish Stock
- 30g Polenta
- 50g Salted Butter
Place the crushed garlic in a pan with a teaspoon of olive oil and cook till nicely colored . Then add 400ml of fish stock and bring to the boil.
When the stock comes to the boil add the polenta and butter and remove from the heat and place in a bowl to cool stirring the mix occasionally so becomes fluffy like cous cous. Season to taste.
Chorizo Bluerre Blanc
- 80ml Fish Stock
- 80ml White wine
- 80ml Cream
- 120g Butter
- 1/2 Lemon (Juice)
- 150g Chorizo (Diced)
Fry the diced chorizo till it is evenly colored. Then add the white wine and fish stock and reduce by 2/3 then add the cream and stir and reduce my 1/3 again. Once the sauce has reduced slowly add your butter and stir over the heat till you have your required thickness. The sauce should be able to coat the back of a spoon.
Now the sauce is ready leave in a warm place next to the oven or hobs ready for service. Occasionally stirring so sauce does not split.
- 2/3 Ripe Plum Vine Tomatoes
Bring a pan of water to the boil. While the water is coming to the boil cut a small X into the top and bottom of each tomato. Once tomatoes are marked with a X get a container of ice water ready.
When the water is boiled drop the tomatoes into it and continue to boil for 30 seconds and remove and place straight into the ice cold water as you do not what to loose the firmness to the tomato flesh.
Using a veg knife peel the skin off the tomatoes, then cut into quarters and remove seeds and cut into thin strips.
These can be kept in the fridge till serving.
Just before dressing your plated dish with the bluerre blanc sauce lightly stir concasse tomatoes into the sauce. Making sure you keep the texture of the tomato’s.
Petis Pois La Francaise
In the petis pois la francaise I have substituted the bacon with samphire to create a surprise and a twist to this classic French dish.
- 100g Peas
- 100g Samphire
- 2 x Baby Gem
- 1/2 Onion (Diced)
- 2 tbsp Parsley
- 1 garlic clove
- 80ml Double Cream
Saute the diced onion, peas and samphire and garlic for 3-6 minutes once the mix is lightly sautéed and crunch has gone from the onions pour the cream into the pan and continue to cook for 5 minutes then just before service add the parsley and chopped baby gem.
Pan Fried Halibut
- 2 sustainable sourced Halibut Fillets
- 3 tbsp Olive Oil
- 1/2 Lemon (Juiced)
In a mixing bowl season the fish and coat in olive oil. Then add skin side down to a red hot pan. When the skin is Crispy and golden colored flip over the fish gently and squeeze the juice of 1/2 a lemon into the pan and a small knob of butter.Continue to cook for 2 minutes and remove from the heat but leave to Seattle in the pan for 5 minutes, Giving you time to plate up your vegetables on to the plate.