John Maltby, head chef at Acanthus in Edinburgh, gives us his exquisite recipe for Wild halibut with caramelised celeriac purée, crab bon bon, spring greens, roasted artichokes and shellfish reduction

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To achieve such a high standard in our food we only use the finest possible ingredients. For example, all the white fish we offer on our menus is caught in the wild, and where possible we source other ingredients from local suppliers to create elegant, yet simple classic Scottish dishes. The wild halibut dish on our a la carte menu is one of my recipes, served with a crab bon bon, roasted artichokes, baby carrots and a shellfish reduction; it’s a great dish for the spring season. The wild garlic offers a strong flavour whilst the carrots and beetroot add some sweetness to the recipe.

Ingredients

  • 190g Halibut
  • 30g Crab
  • 30g Potato
  • 1 candy beetroot
  • 3 Baby carrots or chantenay
  • 1 Wild garlic
  • 200g Artichokes Jerusalem
  • 1 Lemon
  • 100ml double cream
  • 200g of Shellfish bones
  • 1 shot of Pernod
  • 1 tablespoon of Tomato puree
  • 100g Butter
  • Sprigs of thyme
  • 1 bay leaf
  • 1 egg
  • Flour to dust
  • Japanese breadcrumbs
  • 1 shallot
  • 1 carrot
  • 3 cloves of garlic
  • Glass of white wine

Method

Wild halibut with caramelised celeriac purée, crab bon bon, spring greens, roasted artichokes and shellfish reduction

For the shellfish sauce

Roast your shellfish bones in the oven at 180.c for 30 mins and set aside. Then fry off the carrot , shallot, sprig of thyme , clove of garlic until soft in a pan then add in the white wine and reduce by half, then add in tomato purée, the shellfish bones and cover with water, cook gently for 1 hour.

For the crab bon bon

Use good crab meat from your fish supplier or you can prep crab yourself depending on your skill level. Have a small amount of mash potato ready and mix with the cooked crab meat and a little of grated lemon add salt and pepper, roll in a ball. Dust in the flour, then the egg wash, then coat in breadcrumbs until nice and coated set aside in the fridge once done.

Using the Jerusalem artichokes peel the skin off and add into lemon water to stop it going brown. Fry off in a pan with the butter and thyme, nice and gently until the artichokes are soft.

Once soft add in some cream to bind together and blend, seasoning as you go.

Roast your candy beetroot in the oven. Once soft peel and cut into nice circles and while that is in the oven cook your peeled baby carrots in a pot of water until soft.

For the shellfish reduction

Pass off your shellfish stock, reduce by half, then add some cream and a nob of butter and taste.

For the the wild halibut

To serve fry off your halibut in a hot pan for 3-4 mins then turnover. Add in some butter and baste the fish. Then add in your wild garlic to the same pan to get some of that flavour. Your cooked carrots and beetroot just need cooked in the butter. Fry the crab bon bon until golden brown.

Heat up some of your artichoke puree in a small pan until hot, you may also want to keep some artichokes to garnish on top. Plate as desired.

Vonshef

About The Author

John Maltby

John Maltby, head chef at Macdonald Hotel’s Acanthus in Edinburgh

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About The Author

John Maltby

John Maltby, head chef at Macdonald Hotel’s Acanthus in Edinburgh