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Roast Scottish Halibut with Mussels and Samphire

Serves 4

650g Scottish Halibut Fillet
200g Samphire
200g Monks Beard
200g Mussels
150gBrown Shrimps
100g Cherry Tomatoes
200mls Lemon Butter Sauce

650g fillet of Halibut: (from a good fish monger.)


  1. Remove skin from halibut then cut into 160g portions
  2. Pan fry in oil until golden brown on one side then add a knob of butter. Turn over to finish cooking.
  3. Remove from pan and correct seasoning. Squeeze lemon over fish and Serve immediately.

Samphire and Monk’s Beard
200g Samphire
200g Monk’s Beard


  1. Remove hard stalks from samphire and monk’s beard then blanch in boiling water for 30 seconds. Season and serve immediately.

240g Sea Lettuce

  1. Gently poach sea lettuce in a buttery emulsion
  2. Drain and correct seasoning
  3. Serve immediately

Mussels and Brown Shrimps
200g Mussels
150g Brown Shrimps

  1. Steam mussels and remove from shells
  2. Combine the brown shrimps and mussels
  3. Quarter the cherry tomatoes
  4. Place tomatoes, shrimps and mussels in the sauce

Seaweed Sauce
750mls White wine
250mls White wine vinegar
1 Head of garlic
10g Thyme
2 Bay leaves
500g Seaweed
100mls Double cream
400g Unsalted butter
Lemon juice to taste
Salt and pepper


  1. Combine wine, vinegar, thyme, bay and garlic in a sauce pan and reduce to 200ml
  2. Add cream and bring to the boil
  3. Dice butter and slowly whisk into the reduction until completely emulsified and melted
  4. Pass through a fine sieve, correct seasoning, add lemon juice and seaweed. Keep warm. (Do not boil this sauce)

To finish the dish

  1. Prepare all ingredients as above
  2. Arrange seaweed on a plate
  3. Place halibut on top of the seaweed and spoon sauce over the fish
  4. Finish with monk’s beard and samphire
  5. Serve immediately