Halibut, Piccolo tomato jam, courgette and nasturtium
This simple halibut and Piccolo cherry tomato dish from Stuart Collins is made by gently poaching the halibut in rapeseed oil, and serving it with a side of intensely sweet semi-dried tomatoes and crunchy fried courgette flowers.
Ingredients
Metric
Imperial
Nasturtium oil
- 100g of nasturtium leaves
- 200g of neutral oil
Semi-dried tomatoes
- 20 Piccolo cherry tomatoes, stalks reserved
- rapeseed oil
- salt and pepper
Tomato jam
- 500g of Piccolo tomatoes, cut into quarters, stalks reserved
- 35g of Demerara sugar
- 35g of apple cider vinegar
- 10g of fresh ginger, peeled and finely chopped
- 4g of garlic cloves, peeled and finely chopped
- 5g of celery salt
Courgette
- 1 garlic clove, sliced
- 2 baby courgettes, cut into 3 cm pieces on a diagonal
- 2 baby courgettes, shaved into ribbons
Courgette flower
- 4 courgette flowers, carefully torn into petals
- 1 egg white
- 30g of potato starch, plus more for dusting
- 1 dash of sparkling water
- vegetable oil, for deep-frying
- celery salt
Halibut
- 4 halibut fillets, 80g each
- flaky sea salt, for sprinkling
- rapeseed oil, for deep-frying
- tomato stalks, from the tomato jam and semi-dried tomatoes
Garnish
Equipment
- Dehydrator
Method
Add the nasturtiums to the oil and heat to 50°C
- 100g of nasturtium leaves
- 200g of neutral oil
Place into a blender and blend for 5 minutes
Pass through a muslin cloth into a bowl over ice. This can take several hours
Once strained, store in the fridge until required
For the semi-dried tomatoes, drizzle the tomatoes with rapeseed oil. Season with salt and pepper
- 20 Piccolo cherry tomatoes, stalks reserved
- rapeseed oil
- salt and pepper
Dehydrate at 60°C for 7 hours, then set aside
Add all ingredients for the tomato jam to a pan and bring to a simmer. Gently cook down until the mixture has thickened and is jammy
- 500g of Piccolo tomatoes, cut into quarters, stalks reserved
- 35g of Demerara sugar
- 35g of apple cider vinegar
- 10g of fresh ginger, peeled and finely chopped
- 4g of garlic cloves, peeled and finely chopped
- 5g of celery salt
Adjust seasoning according to the sweetness of the tomatoes
For the chunks of courgette, add a dash of oil the pan and garlic and the courgette
- 1 garlic clove, sliced
- 2 baby courgettes, cut into 3 cm pieces on a diagonal
Fry until browned, and then season and set aside
Bring a pot of water to the boil, and season generously with salt. Add the courgette ribbons and blanch for 30 seconds, then remove from the water
- 2 baby courgettes, shaved into ribbons
For the fried courgette flowers, whisk the egg white, potato starch and a splash of sparkling water together into a batter
- 1 egg white
- 30g of potato starch, plus more for dusting
- 1 dash of sparkling water
Bring the vegetable oil to 170°C
- vegetable oil, for deep-frying
Lightly dust the courgette flower petals in potato starch
- 4 courgette flowers, carefully torn into petals
Dip each one into the batter, then shake off excess and fry for a couple of minutes, or until crisp
Set aside to drain on paper towel, and season with celery salt
Season the halibut portions with sea salt and set aside for 5 minutes
- 4 halibut fillets, 80g each
- flaky sea salt, for sprinkling
Heat a pan of rapeseed oil to 60°C and add the tomato stalks
- rapeseed oil, for deep-frying
- tomato stalks, from the tomato jam and semi-dried tomatoes
Place the fish into the oil for roughly 8 minutes, or until cooked through, then carefully remove from the oil and season with salt
To serve, add a spoonful of jam to the centre of each plate. Arrange the chunks of courgette around the plate, and place the semi-dried tomatoes between the courgette
Roll up the blanched courgette ribbons, and place around the fish. Garnish with nasturtium leaves
Place the fish on top of the jam in the centre, and drizzle herb oil around the vegetables
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