INGREDIENTS

(serves four)

4 x 175g (approx) halibut fillets, cleaned and skinned

For the rémoulade
100g shallots, finely chopped
60ml Sauternes
250g celeriac, julienned
100ml lobster sauce
1tsp fresh truffle, chopped
200g lobster meat, chopped
1tsp parsley, chopped
Salt and pepper

For the hazelnut emulsion
100g shallots, chopped
20g butter
Pinch of thyme
600ml chicken stock
250ml whipping cream
150ml hazelnut oil
Salt and pepper

For garnish
200g salsify, peeled, cooked and cut into 7.5cm batons
40ml olive oil
Lemon juice to taste
40g butter
100g trompette mushrooms, cleaned and sautéd
80g spinach purée
Salt and pepper

Roast halibut with lobster celeriac
rémoulade, roasted salsify and

METHOD

Cook the shallots for the celeriac rémoulade slowly in Sauternes. Add celeriac and sweat until slightly softened. Add truffle and lobster sauce to bind. Take off the heat and add the chopped lobster meat and parsley. Season and leave to cool.

Sweat shallots for the hazelnut emulsion in butter. Add thyme, then chicken stock, and reduce by half. Add whipping cream, then blend hazelnut oil into sauce, and season.

Pan-fry halibut in olive oil. Finish with lemon juice and butter. Season. Put the rémoulade in a ring in the centre of a plate, then place three pieces of salsify and sautéd trompettes around. Place halibut on top of the rémoulade and a quenelle of spinach purée on top of the halibut. Finish with a spoonful of hazelnut emulsion around.

Andy McLeish

Photo © Adrian Franklin