Halibut marinated in lemon vinegar with asparagus and chervil salad

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This marinated halibut recipe from William Drabble is testament to how simple preparation of ingredients can often be the most rewarding. The lemon vinegar takes around a month to mature properly, but the bright citrus flavour drizzled over fresh raw halibut produces a mesmeric dish.

First published in 2015





Lemon vinegar

  • 10 lemons, juiced and zested
  • white wine vinegar


Lemon dressing

  • 210ml of vegetable oil
  • 1 pinch of salt
  • 1 pinch of sugar


For the lemon vinegar, add the lemon juice and zest to a measuring jug and add the same amount of white wine vinegar. Pour into a bottle, shake it up and leave in the fridge for at least 1 month to mature
  • 10 lemons, juiced and zested
  • white wine vinegar
Once the vinegar is ready, pass through muslin to remove the zest and pour into a clean bottle
Once ready to cook, slice the halibut fillet finely using a very sharp knife. Spread the strips out onto a plate and sprinkle over some lemon vinegar. Leave for approximately 20 minutes - the fish will start to 'cook' in the acid
Meanwhile, cook and refresh some green or wild asparagus in salted boiling water until tender but still firm
Peel the lemon and julienne the peel into very thin strips. Blanch the peel 4 times, replacing the water each time, until soft. Segment the flesh of the lemon, then cut the segments into little triangles. Set aside until ready to serve
For the dressing, add 4 tablespoons of lemon vinegar and the vegetable oil to a bottle. Season with salt and sugar to achieve a nice balance of sweet and sour, then shake thoroughly to emulsify
  • 210ml of vegetable oil
  • 1 pinch of salt
  • 1 pinch of sugar
Drain off any juices from the halibut and arrange neatly onto plates. Season with a little salt, place a few lemon triangles on top of the fish and add a little lemon zest
Place the white and green asparagus and chervil in a bowl and dress with the lemon dressing. Season to taste
Arrange the asparagus and chervil neatly on top of the fish, then pour over a little of the dressing. Serve immediately
First published in 2015

Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.

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