Halibut with potato, pepper dulse and fennel


Fish & Shellfish

  • 400g of halibut fillet, divided into 100g portions

Fruit & Vegetables

  • 250g of Maris Piper potatoes, peeled
  • 1 fennel bulb, thinly sliced


  • 125g of cultured butter
  • 125g of cultured buttermilk

Store Cupboard

  • salt

Speciality Ingredients

  • 20g of pepper dulse, or any other ground seaweed