Pacific Halibut-Fava Beans-Morels

Pacific Halibut w Fava & Morels

Serves 4 -


  • 7 oz fish stock
  • 3 ½ oz milk
  • 1 ½ oz heavy cream
  • 2 oz leek
  • 2 oz rough shredded sweet cicely or chervil
  • 1 oz spinach
  • 32 small morel mushrooms
  • 2 oz butter
  • 2 shallots
  • 2 oz butter
  • 7 oz skinned broad beans
  • Cicely or chervil
  • Celery root puree
  • Crushed new potatoes / Sweet potatoe
  • 4, 8-10 oz halibut filets
  • 2 oz butter
  • Sea salt to taste


For the veloute, bring the fish stock to the boil in a saucepan and reduce in quantity by half, add the milk, cream and the green of the leek, simmer for 4-5 minutes until the leek is soft, add the shredded cicely and spinach and cook for a minute more, transfer to a blender and liquidize until smooth and a light green color, strain through a fine sieve and season with salt and pepper. Rinse and morels well under cold running water to remove any grit and sand, pat dry with a cloth and leave to dry completely. Heat the butter in a large pan until foaming, then add the mushrooms, cook over a high heat for 2-3 minutes, drain and season. As the broad beans have been skinned, just briefly reheat them in a little water with a spoon of butter and the cicely. Heat a large pan, then add the oil, followed by the butter add the fish and brown on one side skin side down, turn over and brown the other side, cover with a butter paper and place in the oven for 4-5 minutes, season and reserve until needed. Bring the veloute to just below the boil. Froth it with a stick blender, scatter the plate with morels and beans, place the fish on top with the sauce around. Serve with sliced sautéed potatoes and pureed celery root.