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Wild halibut with morels, wild garlic and Jersey Royals
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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.
First published in 2015
Ingredients
Metric
Imperial
Halibut
- 4 halibut escalopes, large
- plain flour for dusting
- 1 dash of lemon juice
- olive oil
- salt
Halibut sauce
- 1/2 small onion, finely sliced
- 4 shallots, finely sliced
- 1 leek, white only, finely sliced
- 50g of fish trimmings, from halibut
- 100ml of Noilly Prat vermouth
- 150ml of double cream
- 50ml of whole milk
- 1/2 bulb of garlic, crushed
- 1 bunch of rosemary, small
- olive oil
Morels and asparagus
- 100g of morel mushroom
- 12 asparagus spears, peeled
- 200g of Jersey Royal potatoes
- 200g of wild garlic
- 60g of butter
- 20g of chives, chopped
- salt
SAVE RECIPE
Equipment
- Hand blender
- Fine chinoise
Method
1
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
- olive oil
- 1/2 small onion
- 4 shallots
- 1 leek
2
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
3
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
4
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
- salt
6
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
7
Cook the asparagus in boiling water for 1 minute, strain and keep warm with the potatoes
8
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
- olive oil
- 4 halibut escalopes
- plain flour for dusting
- salt
- 1 dash of lemon juice
9
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
First published in 2015
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