HALIBUT, HONEY SOUSED VEGETABLES, AVOCADO PURÉE, SORREL

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HALIBUT, HONEY SOUSED VEGETABLES, AVOCADO PURÉE, SORREL

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Ingredients

Adjust Servings:
Halibut
4 x 125 grams Halibut fillets
1 dash rapeseed oil
1 knob butter
maldon salt
Vegetables
8 baby turnips (½ cm of green left on)
8 round radishes
8 small cauliflower florets same size as radishes
1 medium red onion quartered into 'petals'
1 carrot sliced into 'buttons' 2mm thick
Marinade
300 grams white wine vinegar
500 millilitres Water
250 grams local honey
1/2 lemon juice only
1 pinch Salt
Avocado
150 grams Hellman's mayonnaise
150 grams crème fraiche
40 grams lime juice
2 avocados peeled and stone removed
10 grams wasabi paste
Salt to taste
Garnish
8 leaves sorre washed
1 golden beetroot very thinly sliced
1 candied beetroot very thinly sliced
  • Serves 4
  • Medium

Ingredients

  • Halibut

  • Vegetables

  • Marinade

  • Avocado

  • Garnish

Directions

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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.

Vegetables

  1. Combine all marinade ingredients and bring to the boil, add all vegetables and take off the heat, allow them to cool in the liquid.

Avocado

  1. 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.

Halibut

  1. Pre heat the oven to 200c.
  2. 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.
  3. 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.

To Serve

  1. 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.

Eric Snaith

Eric Snaith is the award-winning head chef of boutique hotel and restaurant Titchwell Manor on the North Norfolk coast (www.titchwelmanor.com). Eric was named Eastern Daily Press Chef of the Year 2012, while the restaurant has 3 AA Rosettes and was awarded EDP Best Restaurant 2013.  Eric has a reputation for producing exquisitely presented, experimental and innovative food using the finest local ingredients and cutting-edge techniques, reflecting his self-taught ability and enthusiasm for modern food.

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