3 hours 45 minutes, plus setting and 2 hours cooling
This halibut recipe is a wonderfully light, fresh and delicate fish dish with an Asian scented broth from Kevin Mangeolles. Cucumber plays a remarkable role in this course, with its refreshing taste playing well with the lemon grass consommé and the creamy avocado. The lemon jelly adds a magnificent extra layer of character.
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To make the consommé, place all of the ingredients into a pan and bring to the boil. Then simmer for 1 hour. Allow to cool and then pass through a muslin cloth
500ml of chicken stock
3 lemongrass stalks
50g of ginger
1 garlic clove
For the jelly, season the sliced lemon with salt and sugar. Place in a vacuum bag, add all of the rapeseed oil, seal the bag and cook at 85°C in a water bath for 2 hours
200ml of rapeseed oil
200ml of water
Take the lemon out of the bag, add 200ml of water, liquidise and pass through a fine sieve. Add 1 teaspoon of agar agar, simmer for 5 minutes and put into a container. Put in the fridge until set, then cut into small cubes
1 tsp agar agar flakes
To make the compressed cucumber, dry the skin of the cucumber in a cool oven and grind to a powder. Mix the mustard, salt, honey and oil together. Cut the cucumber into long strips and put in a vacuum bag with the dressing and seal
1 tbsp of grain mustard
1/2 tsp salt
1 tbsp of honey
3 tbsp of rapeseed oil
Leave in the fridge for 2 hours, then take the cucumber out of the bag, cut into squares, then roll in the cucumber powder
For the halibut, boil the potatoes in salted water until tender and drain. Heat a little oil in a pan until hot. Fry the halibut until the skin starts to crisp and add the potatoes
6 halibut fillets
350g of pink fir apple potatoes
Place 3 of the cucumber cubes on one side of the plate and the avocado on the other side with the lemon jelly in between the avocado. Put the crab on top of the avocado and the sea Purslane on the crab
200g of white crab meat
Then place the fried potato in the centre of the plate and the halibut on top. Pour the consommé over the fish
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