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 to this wonderful halibut meal

Method
1.
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
2.
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
3.
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
4.
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
5.
Leave in the fridge for 2 hours, then take the cucumber out of the bag, cut into squares, then roll in the cucumber powder
6.
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
7.
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
8.
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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Corney & Barrow matching wine

Find out why Corney & Barrow match this Halibut recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine

Ingredients

Halibut

Compressed cucumber

Lemon grass consommé

Lemon jelly

  • 1 lemon, sliced
  • 200ml of rapeseed oil
  • 200ml of water
  • 1 tsp of agar agar flakes
  • salt
  • sugar

Equipment

  1. Fine sieve
  2. Liquidiser
  3. Water bath
  4. Sous vide bags

Share this Recipe

In this halibut recipe, pan fried halibut fillets are served with the freshness of lemon, lemon grass and cucumber. This is a beautifully light halibut dish.


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