Ingredients
- 2 200g halibut fillets
- 2 large baking potatoes
- 80g butter
- 4 tbsp olive oil
- 100ml cream
- Punnet of Westlands UK’s samphire
- Westlands UK Sea oyster
- Juice of 1 lemon
- 1L chicken stock
- 2 shallots
- 3 sprigs thyme
- 200ml white wine
- Juice of 1 lemon
- 150ml cream
Pan-seared halibut, olive oil mash, samphire, chicken sauce Recipe
- Start by making the chicken sauce, sweat the shallots off in a large saucepan on medium heat until soft then add the thyme sprigs and white wine and reduce by two-thirds. Add the chicken stock and bring to the boil skimming off any impurities that come to the surface.
- Reduce by three-quarters until it covers the back of a spoon and then pass through a sieve into a clean saucepan. Add the cream and lemon juice and keep warm until needed.
- To make the olive oil mash, peel the potatoes and chop evenly and then into a saucepan, cover with water and bring to the boil. Cook the potatoes until they are tender.
- Strain the potatoes through a colander then pass through a potato ricer until smooth. Add the olive oil, butter and cream and mix thoroughly and adjust the seasoning accordingly. Place into a piping bag until needed.
- On medium heat, warm up a non-stick frying pan and add a splash of vegetable oil. Season the halibut fillets with salt and place them into the pan. Turn the fish over once the bottom is golden brown and the fish is nearly cooked through.
- Once turned over basted the fish with a couple of longs of butter. Place onto a baking tray to rest for a minute.
- Place the samphire, rock samphire and the juice of a lemon in a mixing bowl and mix together.
- To plate up, place the samphire just off-centre with the halibut on top. Pipe the olive oil mash next to the halibut with the chicken sauce in the middle. Garnish with sea oyster leaves.
Recipe by Jack Pearce (@foodbyjackk on Instagram)
