Halibut, cauliflower, sloes and yeast

Graham Squire

Graham Squire

19th October 2016
Graham Squire

Halibut, cauliflower, sloes and yeast

Halibut is the largest of all flat fish and has a mildly sweet flavour, popular in many chefs recipes. Try the following Halibut, cauliflower, sloes and yeast for yourself!


  • ⁣x1 150g frsh wild halibut
  • x1 large cauliflower
  • 10g sloe berry
  • 50g wild sea beets
  • x1 250g butter
  • 100ml double cream
  • 20g fresh bakers yeast
  • 50ml pickle(1part sugar/1part vinegar/1part water)
  • 50ml reduced chicken stock as a sauce to finish


⁣cauliflower puree
slice the cauliflower to get x1 large tree like
slice and save for the fondant, the rest you roast off with buter and fresh
yeast until dark in colour, add the cream and blend.
cauliflower fondant
roast the slice off until golden add the butter
and seasoning and baste until cooked through.
NB. if you have any trim from the
cauliflower you can dehydrate and add maldon sea salt to make a blended
crumb for the top of the fish.
remove the stones from the sloe.
boil the pickle and pour over hot on top of
the sloe berries, leave to cool and steep for a minimum of 48 hours.
roast flesh side down in butter and gain a
golden colour, season the fish and add butter.
baste the fish and place in the oven for 5
mins (depending on size)
place the sloes in the warmed reduced chicken
stock as a sauce to finish.
assemble the plate

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