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Recipe: Fillet of Gigha halibut with Loch Fyne shellfish vegetable broth

Create a cracking dinner and celebrate Scotland's food and drink fortnight, with this delicious fish dish from Loch Fyne Oysters


Medium
4
20 mins
Published: September 3, 2018
Categories:

Broth

Julienne the leeks and carrots, and dice potatoes.

Cook the potatoes  in stock until firm, and then add the vegetables.

When the potatoes are cooked, remove from the stock and reduce by one third by boiling.

Halibut

Brush egg wash on skin side of halibut and press firmly on to the bread and cut around the fillet.

Heat a pan, add rapeseed oil and sear the halibut bread side down before placing in oven at 180°c for 4 minutes.

Add cream to the reduced stock and bring to simmer before adding the vegetables, spring onions and cooked potatoes. Allow to rest

Remove Halibut from oven, turn over and add butter, scallops, langoustine and oysters, and baste halibut with butter.

Place vegetables and potatoes from stock in the centre of a serving dish, before arranging and adding the shellfish.

Add chopped parsley to stock, place halibut on vegetables and pour in stock to cover bottom of dish.

 

Ingredients

  • 4 x 140 grm halibut fillet Skinned
  • 4 x slices of white bread
  • 1 egg for egg wash
  • 300ml Langoustine stock made from shells
  • 1 x large carrot
  • 100grm x leek
  • 1 x large potato
  • 4 x langoustine tails
  • 4 x Fresh oysters
  • 4 x scallops
  • 2 x spring onion
  • 20 grm parsley
  • 100ml double cream
  • 40grm butter
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