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Begin by preparing the pea sorbet. Soak the gelatine in cold water for 5 minutes. Place 500ml of cold water and sugar in a pan and mix together. Bring to the boil and add the peas, lemon thyme and gelatine. Transfer the mixture to a blender and blitz on full speed until smooth
500g of water, cold
500g of peas
100g of sugar
5 sprigs of lemon thyme
1 gelatine leaf
Pass through a fine strainer, cool down in a bowl over ice water then place in a Pacojet container and freeze. Alternatively, churn in an ice cream maker
For the pea mousse, add the water, salt and sugar to a pan and bring to the boil. Add the peas and cook for 3 minutes. Strain (reserving the cooking liquor) and transfer the peas to a bowl of iced water to refresh
1000ml of water
1 pinch of salt
1 pinch of caster sugar
300g of peas
Measure out 75g of the pea cooking liquid and while still warm, add the gelatine, stirring to dissolve
1 1/4 gelatine leaf, soaked in cold water for 5 minutes
Drain the peas, add to a blender and blitz on full speed until smooth, then add the pea water, lemon juice and gelatine mix and blitz again. Pass through a sieve, fold into the cream until combined and season with salt to taste. Transfer to the fridge to set
100ml of double cream, lightly whipped
1 tsp lemon juice
To prepare the sauce vierge, add the olive oil, coriander seeds and lemon juice to a pan and warm to 70°C. Remove from the heat and set aside to infuse for 1 hour
85g of olive oil
4g of coriander seeds
25g of lemon juice
Preheat the oven to 180°C/gas mark 4
To cook the halibut, rub the fish in olive oil and season with salt. Place the fillet on a non-stick baking tray and cook in the oven for approximately 5 minutes, so that it is still slightly undercooked. Remove from the oven and allow to rest for 2 minutes
4 halibut fillets, each 200g in weight
Meanwhile, to finish the sauce vierge, strain out the coriander seeds through a fine sieve and stir through the diced tomato flesh and basil
2 tomatoes, blanched, skinned, deseeded and diced
5g of basil leaves, finely chopped
To serve, place the halibut onto plates and add quenelles of the pea mousse. Spoon over the sauce vierge and garnish with pea shoots, coriander leaves and fresh peas before serving
fresh peas, blanched
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