- 2x 180g halibut
- 100g salt marsh herbs (sea aster, sea purslane, sea plantain, beach coriander) or samphire
- 120g chard (cut into bite-sized pieces)
- 50g sugar
- 100ml white wine vinegar
- 100ml water
- 200ml halibut stock or fish stock
- 100g butter (cold and diced) + a little for cooking
Halibut, pickled chard, sea herbs by Scott Smith
Scott Smith
5th September 2018
Halibut, pickled chard, sea herbs by Scott Smith
Halibut, pickled chard, sea herbs by Scott Smith
Ingredients
Method
Combine the vinegar, water and sugar and bring to the boil to make a pickle liquor. Allow to cool
- Bring the stock to the boil and reduce by 1/3.
Emulsify the butter by whisking into the stock, off
the heat
- Heat a frying pan on high heat with a little oil and place the halibut in
- Turn the heat down to medium and continue to cook until the flesh is cooked ¾ up
- Add a tablespoon of butter and remove the pan from the heat.
Turn the halibut over for 10 seconds and remove from the pan. Allow to rest.
- Bring the pickle back to the boil and blanch the chard for 30 seconds
- Place the chard on the plate and sit the halibut on top
- Warm the butter emulsion and cook the herbs for 30 seconds. Put on top of the halibut
- Drizzle a couple of spoons of the butter emulsion to finish.
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