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Pan-fried halibut, compressed cucumber, crab and lemongrass consommé

  • Main
  • easy
  • 6
  • 3 hours 45 minutes, plus setting and 2 hours cooling

PT3H45M

PT2H

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Ingredients

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Halibut

Compressed cucumber

Lemongrass consommé

Lemon jelly

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

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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
  • 1 lemon
  • 200ml of rapeseed oil
  • 200ml of water
  • salt
  • sugar
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
  • 1 tsp agar agar flakes
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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Pan-fried halibut, compressed cucumber, crab and lemongrass consommé

 
 

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