Newlyn line caught halibut, purple sprouting broccoli , turnips, crispy prawn

Paul Walsh

Paul Walsh

17th May 2016

Newlyn line caught halibut, purple sprouting broccoli , turnips, crispy prawn

Halibut is the largest of all flat fish and has a mildly sweet flavour, popular in many chefs recipes. Try the following Newlyn line caught halibut, purple sprouting broccoli , turnips, crispy prawn for yourself!


  • 1x portion halibut (150g)
  • 1x king prawn (shelled and de veined)
  • 1x maris piper potato
  • Garnish
  • 2x baby turnips
  • 2x purple sprouting broccoli
  • 2x cucumber cubes (2cmx2cmx2cm)
  • 15x pieces tarragon cress
  • Turnip puree
  • 500g peeled and chopped turnips
  • 100g milk
  • 100g water
  • 20g butter
  • 5g salt
  • 5g black truffle oil
  • Turnip sauce
  • 200g turnip puree
  • 200g fish stock
  • Parmesan crisps
  • 200g Parmesan cheese grated with microplane


Peel the potato then use a japanese mandolin to make potato spaghetti
Season the potatoes with salt and leave them for 2 minutes to become soft
Use the potato to wrap the prawn from top to bottom
To cook this deep fry at 180oc for 2 1/2 minutes
Turnip puree:
Sweat the chopped turnips in butter and add salt over a low heat with a lid on and with no colour for 5 minutes
Add milk and water and bring to the boil
Turn down the heat to a low simmer and when all the turnip is cooked place in a thermo mix and blend until smooth
Pass through a fine drum sieve then mix in the truffle oil
Turnip sauce:
Mix both together and bring to the boil
Pass through a fine chinois and adjust seasoning with salt
Parmesan crisps:
Then bake at 220oc for 5 minutes and allow to cool

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