- 4 x 125 grams Halibut fillets
- 1 dash rapeseed oil
- 1 knob butter
- maldon salt
- 8 baby turnips(½ cm of green left on)
- 8 round radishes
- 8 small cauliflower floretssame size as radishes
- 1 medium red onionquartered into 'petals'
- 1 carrotsliced into 'buttons' 2mm thick
- 300 grams white wine vinegar
- 500 millilitres Water
- 250 grams local honey
- 1/2 lemonjuice only
- 1 pinch Salt
- 150 grams Hellman's mayonnaise
- 150 grams crème fraiche
- 40 grams lime juice
- 2 avocadospeeled and stone removed
- 10 grams wasabi paste
- Saltto taste
- 8 leaves sorrewashed
- 1 golden beetrootvery thinly sliced
- 1 candied beetrootvery thinly sliced
Halibut works well with this dish, but the garnishes are very versatile and would work with most fish, especially Seabass or Turbot. The marinade is a great recipe and works with lots of different vegetables, and is particularly enhanced by using local honey, ours is from Brancaster. We use a lot of fresh sorrel; it grows really well in our herb garden and is definitely a good one to plant at home.
- Combine all marinade ingredients and bring to the boil, add all vegetables and take off the heat, allow them to cool in the liquid.
- Combine and purée all of the ingredients in a blender, mix until it is smooth, pass this through a fine mesh sieve, season with salt to taste.
- Pre heat the oven to 200c.
- Heat a non-stick frying pan until hot, add a little rapeseed oil and place the halibut in the pan, skin side up and turn down to a low to medium heat, leave the halibut until it is golden brown underneath, then turn onto a baking tray, skin side down.
- Season it with Maldon salt and put a small knob of butter on top of it, cook it in oven for 1-2 minutes, when you are able to peel the skin easily off, the Halibut is perfectly cooked.
- Bring the vegetables up to the boil, smear avocado on the base of the plate, add the sorrel leaves, then place the warm vegetables on the plate and top with the halibut, finish with slices of raw beetroot.