Pacific Halibut-Fava Beans-Morels

Pacific Halibut w Fava & Morels

Serves 4 -

Components:

  • 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

 Method

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.

Enjoy!

 

THIS RECIPE DEMONSTRATION IS ALSO AVAILABLE FOR VIEWING ON THE VIDEOS PAGE.