Poached Gigha halibut, smoked almond pesto. Seaweed butter sauce

Matt Worswick

Matt Worswick

26th February 2018

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.

Ingredients

  • 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

Method

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.