Poached Gigha halibut, smoked almond pesto and Seaweed butter sauce

Seafood Scotland

Seafood Scotland

Standard Supplier 14th December 2017

Poached Gigha halibut, smoked almond pesto and Seaweed butter sauce

Halibut is the largest of all flat fish and has a mildly sweet flavour, popular in many chefs recipes. Try the following Poached Gigha halibut, smoked almond pesto and Seaweed butter sauce for yourself! Recipe by Matt Worswick, head chef, Matt Worswick at The Latymer, Pennyhill Park.

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.

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