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.

Ingredients

  • 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

Method

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.