Roast Scottish Halibut with Mussels and Samphire
Serves 4
Ingredients
650g Scottish Halibut Fillet
200g Samphire
200g Monks Beard
200g Mussels
150gBrown Shrimps
100g Cherry Tomatoes
200mls Lemon Butter Sauce
Halibut
650g fillet of Halibut: (from a good fish monger.)
Method:
- Remove skin from halibut then cut into 160g portions
- Pan fry in oil until golden brown on one side then add a knob of butter. Turn over to finish cooking.
- Remove from pan and correct seasoning. Squeeze lemon over fish and Serve immediately.
Samphire and Monk’s Beard
200g Samphire
200g Monk’s Beard
Method:
- Remove hard stalks from samphire and monk’s beard then blanch in boiling water for 30 seconds. Season and serve immediately.
Seaweed
240g Sea Lettuce
- Gently poach sea lettuce in a buttery emulsion
- Drain and correct seasoning
- Serve immediately
Mussels and Brown Shrimps
200g Mussels
150g Brown Shrimps
- Steam mussels and remove from shells
- Combine the brown shrimps and mussels
- Quarter the cherry tomatoes
- 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
Method:
- Combine wine, vinegar, thyme, bay and garlic in a sauce pan and reduce to 200ml
- Add cream and bring to the boil
- Dice butter and slowly whisk into the reduction until completely emulsified and melted
- Pass through a fine sieve, correct seasoning, add lemon juice and seaweed. Keep warm. (Do not boil this sauce)
To finish the dish
- Prepare all ingredients as above
- Arrange seaweed on a plate
- Place halibut on top of the seaweed and spoon sauce over the fish
- Finish with monk’s beard and samphire
- Serve immediately