Dave Watts' halibut ceviche recipe is a real celebration of the sea, combining meaty halibut fillet with mussels, clams, cockles and brown shrimp. The chef uses palourde clams for this dazzling dish, but regular clams will also work well.
Dave Watts may have come to cooking relatively late (at the age of 21), but he has more than made up for his slow start – winning Good Food Guide’s Chef to Watch accolade in 2013 and impressing at the stove of The Star Inn.
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Begin by preparing the shellfish. The resulting shellfish liquor will be used for both the dressing and the red quinoa
In a large pan, bring the wine, lemon zest, thyme, peppercorns and garlic to the boil and add the shellfish. Place a tight fitting lid on top, allow to cook for 1 minute then stir
125ml of white wine
3g of lemon zest, peeled
1 sprig of thyme
2g of pink peppercorns, or white
3g of garlic cloves, crushed
200g of cockles
200g of clams
200g of mussels
Continue to cook for a further 1-2 minutes until all of the shells have opened. Drain into a colander, with a bowl placed underneath to catch the juices, and allow the shellfish to cool
Discard any shells that have not opened and remove the meat from the shells. Rinse the cockles and clams in a bowl of cold water to remove any grit, then drain. Reserve the shellfish meat in the fridge until required
Pass the reserved liquor through clean muslin or a J-cloth to remove any of the sand and grit and set aside until required
For the halibut ceviche, place all of the ingredients into a bowl (except the halibut) and combine well. Cover both sides of the halibut in the marinade, wrap in cling film and refrigerate for 30 minutes
25g of salt
25g of sugar
1g of white peppercorns, crushed
12g of lemon zest, microplaned or finely grated
1 halibut fillet, in one 500g piece, skinned and trimmed weight
Meanwhile, prepare the dressing. Measure out 25ml of the reserved shellfish liquor and add to a bowl with the remaining ingredients. Whisk together, check the seasoning and set aside until required
6g of lemon juice
6g of cider vinegar
50ml of rapeseed oil
1 pinch of salt
For the red quinoa, measure out 120ml of the shellfish liquor and add to a small pan with the remaining ingredients. Set over a medium-low heat with a lid on and cook for 15-20 minutes until all of the liquid has been absorbed by the quinoa. Remove from the heat, allow to cool and set aside
20g of red quinoa
10ml of rapeseed oil
1g of salt
After the halibut has been in the fridge for 30 minutes, remove a thin slice of the fish from one end and wash thoroughly under cold water to remove all of the marinade. Taste the fish to see if it seasoned to your liking - if you think it needs longer, leave for another 10-15 minutes
Cut the spring onion into 3-5cm batons, julienne into thin strips and place into a bowl of ice water to curl and crisp up for garnsihing the final dish. Set aside until required
1 spring onion
Once the fish is ready, wash thoroughly under cold water to rinse off all the marinade and pat dry with kitchen paper. Place onto a clean tray and reserve in the fridge until required
To serve, use a sharp filleting knife to cut thin slices of the fish and layer onto plates
Divide the shellfish and shrimp evenly between the 4 plates, followed by the quinoa, spring onion and micro cress. Mix the dressing again to combine and drizzle over each plate before serving
2 2/3 handfuls of micro cress
50g of brown shrimp, ready to eat
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