Poached Gigha halibut, smoked almond pesto. Seaweed butter sauce

Matt Worswick

Matt Worswick

26th February 2018
Matt Worswick

Poached Gigha halibut, smoked almond pesto. Seaweed butter sauce

Matt Worswick will be cooking this delicious halibut dish at The Staff Canteen Live at Hotelympia 2018.


  • Poached Gigha halibut:
  • 100-120g portion of Gigha halibut
  • 600ml beurre noisette
  • Smoked almond Pesto recipe:
  • 20g breadcrumbs
  • 20g parmesan cheese
  • 100g spinach blanched
  • 75g smoked almonds
  • 150ml rapeseed oil
  • Seaweed Butter sauce:
  • 200ml white wine
  • 100ml white wine vinegar
  • 1 bay leaf
  • 3g black peppercorns
  • 100g dulse seaweed washed and chopped
  • 200g diced cold butter


Poached Gigha halibut:
Poach the halibut in a ‘butter’ bath at 55°C for approximately 8 minutes (not in a vacuum Pac bag).
Smoked almond Pesto recipe:
Blitz bread, cheese, nuts and spinach then season. Add oil slowly until incorporated.
Seaweed Butter sauce:
Add white wine, bay leaf, peppercorns and the vinegar to a heavy based saucepan and reduce to a syrup. Whisk in the cold butter on a rapid heat until emulsified, add the chopped seaweed and season, keep warm until needed.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.