Wild Halibut, Summer Vegetables, Elderflower by Stuart Ralston

Seafood Scotland

Seafood Scotland

Standard Supplier 6th September 2018
Seafood Scotland

Seafood Scotland

Standard Supplier

Wild Halibut, Summer Vegetables, Elderflower by Stuart Ralston

Wild Halibut, Summer Vegetables, Elderflower by Stuart Ralston - This stunning wild Scottish halibut dish is created by Stuart Ralston from Aizle in Edinburgh. Stuart is passionate about Scottish seafood and is proud to serve it on his menu in his Edinburgh restaurant.


  • Halibut
  • 70g pc of wild halibut
  • 150ml light Roasted chicken stock
  • 30g unsalted butter
  • 5g chopped dill, tarragon, parsley
  • Watercress sauce
  • 4 Tbl chopped Parsley
  • 4 Tbl chopped mint
  • 8 Tbl chopped watercress
  • ½ clove garlic
  • 75ml olive oil
  • Salt
  • Ragout
  • 1 tsp of fresh peas
  • 1 tsp diced green courgette
  • 1 tsp shelled broad beans
  • 1 Tbl Sauce vert
  • 1 Tbl razor clams
  • Elderflower Sabayon
  • 1 Tbl Double cream
  • 4 large egg yolks
  • 3 Tbl Elderflower vinegar


Season the halibut with 50% Salt and 50% Sugar mix, place on a tray in the fridge for 20 mins.
Once 20 mins has passed wash the salt and sugar off, dry and get ready to pan sear
Heat a pan with a little olive oil, and place fish in pan and begin to sear
Sear for 3 mins on a mid-heat, turn over and add chicken stock and butter, baste the fish for another 3 mins, add herbs and glaze, finish with 2-3 drops of lemon juice
For the sauce, add all herbs to boiling water for 30 secs, immediately drain and place into some iced water
Squeeze dry and blend all other ingredients to make a green herb puree
For the ragout - mix altogether and bring up to a med-high heat in a small sauce pot, adjust seasoning with salt and clam juice
For the sabayon, place yolks, vinegar, and a pinch of salt in a medium heatproof bowl set over a pan of simmering water
Whisk constantly, occasionally removing the bowl from the pan to prevent the mixture from getting too hot and curdling, until the mixture has thickened, 2-3 mins
The eggs should form a ribbon with a whisk, remove from heat. Add cream, charge in ISI siphon

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.