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Scottish Wild Halibut Portion 160g


    Supplied By: Chamberlain & Thelwell

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    Halibut Portion 160g

    All weights are +/- 10%


    Halibut Steak

    With new season peas a la Francaise

    For the Dish

    4x160g Halibut Portion

    10ml pomace oil

    1 knob of butter

    60ml fish stock

    For the Peas

    550g butter

    10g flour

    40 pancetta, cubed

    200ml chicken stock, supermarket stock or cube is fine

    20g carrot, diced

    20g potato, diced

    60g baby silver skin onions, peeled

    300g new season peas, shelled, frozen can be substituted

    20g broad beans, peeled

    To Serve

    1 little gem lettuce

    Salt and freshly ground black pepper

    Preheat the oven to 180C

    To make the peas, mix 10g of the butter with the flour to make a beurre meuniere, a thicken agent. Put the remaining butter in a saucepan and heat. Add the pancetta and cook until It changes colour. Add the chicken stock and bring to a simmer, then add the carrots, potato and silver skin onions and cook until tender. Add the peas and broad beans. Bring back to a simmer. At this point break the beurre meuniere into small pieces and gently whisk into the pea mixture. This will slightly thicken the stock and give it more body. Keep warm.

    To cook the halibut, simply heat an ovenproof frying pan. Add a little pomace oil and when it starts to lightly smoke add the fish. Cook until golden brown on one side. Turn the fish over, add a knob of butter and the fish stock. Place in the oven for approximately 8 minutes.

    To serve, at the last minute halve the little gem lengthways and shred. Add to the peas and beans. As soon as the lettuce has wilted, place in a bowl plate, remove the fish from the oven and place on the top.


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