Halibut cooked in beef butter, crispy cavolo and ramson caper pesto by Adam Reid

Alaska Seafood Marketing Institute

Alaska Seafood Marketing Institute

Premium Supplier 20th February 2018

Halibut cooked in beef butter, crispy cavolo and ramson caper pesto by Adam Reid

Wild Alaska Halibut cooked in beef butter, crispy cavolo and ramson caper pesto recipe, by Adam Reid from Adam Reid at The French in Manchester. Adam is using wild Alaskan halibut. Adam talks us through, why he chooses to use the fish and what to look for when buying the fish.


  • Tempura Flour
  • Egg 1
  • Water 200ml
  • Plain Flour 120g
  • Ramson Caper Pesto
  • Drained Ramson Capers 240g
  • Toasted Hazelnuts 120g
  • Flat Leaf Parsley 50g
  • Parmesan Cheese 120g
  • Rapeseed Oil To Taste
  • Moscatel To Taste
  • Salt
  • Two jars of small ramson caper liquor reduced to 1 jar
  • Beef & Onion Butter
  • Bovril Beef Paste (or beef extract) 150g
  • Onion Powder 20g
  • Celery Salt 5g
  • Pasteurised Butter 1kg


Tempura flour
Blend water and eggs. Store in the fridge so its cold
Add cold mixture to flour and loosly mix in
It is important to not mix liquid completely as batter will become too heavy
Ramson caper pesto
Roast hazelnuts
Blend capers, nuts, parsley and cheese in thermomix
Add reduced caper liquor, oil, salt and vinegar to taste
Beef and onion butter
Weigh out ingredients
Put into a robot coupe and blend until combined into brown butter
"To grill halibut, brine flesh in a 10% salt solution for 8-10 mins, remove, pat dry, oil lightly and place directly on a grill over a white hot bbq. Using a pastry brush, continuously brush with beef and onion butter until coloured and slightly undercooked.
Remove and rest."
To fry cavolo, trim away stalks, leaving 1 cm x 7cm long leaves, heat some peanut oil to 170˚C, hold at that temperature whilst making the batter.
Mix egg and ice cold water well, add to sifted flour and very lightly mix with tweezers/chopsticks, don’t worry if still slightly lumpy. Coat cavolo pieces in batter and fry until crispy, season with smoked Maldonado salt.
To finish, spread pesto on plate, carve halibut into two lengths and place one on each plate on top of pesto white face up. Stack cavolo next to fish and grate truffle over.Serve.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you