Halibut marinated in lemon vinegar with asparagus and chervil salad
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.
Ingredients
Halibut
- halibut fillet , 400g in weight, skinned and boned
- salt
Lemon vinegar
- 10 lemons , juiced and zested
- white wine vinegar
Garnish
- 12 wild asparagus spears
- 2 white asparagus spears , finely shaved
- 1 lemon , unwaxed
- chervil , leaves picked
Lemon dressing
- 210ml of vegetable oil
- 1 pinch of salt
- 1 pinch of sugar
Method
1
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
2
Once the vinegar is ready, pass through muslin to remove the zest and pour into a clean bottle
3
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
- halibut fillet , 400g in weight, skinned and boned
4
Meanwhile, cook and refresh some green or wild asparagus in salted boiling water until tender but still firm
5
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
- 1 lemon , unwaxed
6
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
7
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
8
Place the white and green asparagus and chervil in a bowl and dress with the lemon dressing. Season to taste
- chervil , leaves picked
- 2 white asparagus spears , finely shaved
9
Arrange the asparagus and chervil neatly on top of the fish, then pour over a little of the dressing. Serve immediately
Discover more:
Go to Comments
Halibut marinated in lemon vinegar with asparagus and chervil salad
