This is wonderful halibut recipe combines the earthiness of morels with lovely wild garlic. Matthew Tomkinson presents this lovely seafood meal with a brilliantly garlicky halibut sauce that plays well with the Jersey Royal potatoes and the asparagus.
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Pour enough olive oil just to cover the base of a medium sized pan. Place on a medium heat and gently sweat the onion, leeks and shallots until soft
1/2 small onion
Add the fish trimmings and cook for a further 10 minutes before adding the Noilly Prat. Reduce the liquid in the pan until almost dry, add the cream and milk and bring to the boil
50g of fish trimmings
150ml of double cream
50ml of whole milk
100ml of Noilly Prat vermouth
Remove from the heat and add the rosemary and garlic. Cover and leave to infuse for at east 1 hour. Pass through a fine sieve and set aside to cool until required
1/2 bulb of garlic
1 bunch of rosemary
Place the potatoes in a pan and cover with water a good pinch of salt. Bring to the boil and cook until tender, this should take around 10-15 minutes
200g of Jersey Royal potatoes
Allow the potatoes to sit in the hot water for an additional 5 minutes,before straining. Add 15g of the butter, the chives and a few pinches of salt. Add a little hot water and toss to form a buttery emulsion to coat the potatoes. Keep in a warm place
15g of butter
20g of chives
In a large frying pan melt the remaining butter. As it starts to sizzle and foam, add the wild garlic and morels, cook gently until wilted and soft. Season to taste with salt
45g of butter
200g of wild garlic
100g of morel mushroom
Cook the asparagus in boiling water for 1 minute, strain and keep warm with the potatoes
12 asparagus spears
Place a large frying pan on a medium heat with a little olive oil. Lightly flour the halibut and cook until golden and just pink in the middle. This will take around 3 minutes on each side. Season with a small splash of lemon juice and salt
4 halibut escalopes
plain flour for dusting
1 dash of lemon juice
Using warm plates, divide the various vegetables into the centre and top with the halibut. Reheat the sauce and froth lightly with a hand blender, spoon over to coat the fish and serve immediately
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