Baked Halibut with cobnut crust, cauliflower and cockles

James Mackenzie

James Mackenzie

28th September 2017

Baked Halibut with cobnut crust, cauliflower and cockles

Halibut is the largest of all flat fish and has a mildly sweet flavour, popular in many chefs recipes. Try the following Baked Halibut with cobnut crust, cauliflower and cockles for yourself!

Ingredients

  • 4 x 200g chunky portions of halibut or cod
  • 400ml fish stock
  • Cauliflower Champ:
  • 1 cauliflower
  • 200ml whipping cream
  • 100ml water
  • 1 bunch spring onions
  • Cobnut crust:
  • 100g roughly chopped cobnuts
  • 100g breadcrumbs
  • 40g grated parmesan cheese
  • 50g melted butter
  • 1tbslp chopped chives
  • Optional garnish:
  • Romanesque cauliflower
  • Yellow cauliflower
  • Purple cauliflower
  • 150g cobnuts for garnish
  • For the cockle sauce:
  • 1kg fresh cockles
  • 200ml white wine
  • 1 shallot
  • 1 bunch dill
  • 150ml double cream

Method

To make the cauliflower champ thinly slice the white cauliflower florets and place in a saucepan with 200ml whipping cream and 100ml water cover the pan with a lid and cook on a medium heat until the cauliflower is just cooked about 20 minutes. Remove form the heat and place the cooked cauliflower and cream into a food processor and blend until a smooth puree. Season with white pepper and salt to taste. Reserve until needed. Finely slice the spring onions ready to add to the cauliflower puree.
If you are able to get hold of the optional coloured cauliflowers. Boil the Romanesque in salted water until just tender and finish with a little butter.
I like to cook the yellow one with some saffron in the water but you can leave this out.
To give a contrast to the dish simply thinly slice the purple cauliflower and place in some white wine vinegar to pickle for 2 minutes.
To make the cobnut crust mix all the ingredients together in a bowl with your hand until like a rough crumb.
Place the halibut fillets into a deep baking tray and top each one with the cob nut crust, pour the 400ml of fish stock around the fish and place in the oven at 180 to bake for about 8 – 12 minutes dependent on the size and thickness of the fish. Try and use nice thick pieces of fish. Remove from the oven the crust should be golden brown.
For the cockle sauce heat a large sauce pan, place in the cockles, sliced shallot and white wine put a lid on and cook over a high heat until the cockles open, remove the cooked cockles and pick the meat out of them and reserve. Pour the cream into the cockle cooking stock and reduce until a sauce consistency, add the cockle meat back to the sauce to warm and finish with chopped dill.
To make up the dish add the spring onion to the cauliflower puree and warm. Place a large spoon full of the champ on each plate, place the coloured cauliflower around if using and place the fish on top. Garnish with some toasted chopped cobnuts and spoon around the cockle sauce.

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.