Pan seared halibut, pearl barley and bisque consomme

Harry Lumsdon

Harry Lumsdon

19th February 2018

Pan seared halibut, pearl barley and bisque consomme

Halibut is the largest of all flat fish and has a mildly sweet flavour, popular in many chefs recipes. Try the following Pan seared halibut, pearl barley and bisque consomme for yourself!

Ingredients

  • 1kg lobster shells
  • 1kg crab shells
  • 8 shallots
  • 2 fresh bay leaves
  • 10 peppercorns
  • 4 sprigs of thyme
  • 4 tbspn tomato paste
  • 2 litres of fish stock (fresh)
  • 50ml pernod
  • Mirepoix of..
  • 1 celery stick
  • 1 carrot
  • 2 onions
  • 1 leek
  • 6 egg whites
  • 1 fennel

Method

1. Peel and finely sliced shallots.
2. Roast shallots in a hot pan with small amount of vegetable oil till golden brown.
3. Roast shells until slightly caramelized (180c 15-20 minutes)
4. Add shells into pan and smash into smaller pieces.
5.add all tomato paste and cook out for 3-4 minutes
6.add your fish stock in to pan and bring to boil. Skim and bring down to a simmer
Continue simmer for up to 4 hours continuously skimming your broth.
7. Strain the stock off and pass through muslin and cool in fridge.
8.brunoise mirepoix veg and whisk in to egg whites to make a raft(cake) for extracting protein
9. Slowly being your mixture of to a simmer with the raft whisked into it but do not boil!
10. Do this for about 15 minutes or until you can see that almost all of your stock is clear and impurities caught in the raft.
11. Slowly ladle out raft and mixture through a muslin cloth do not push it through just let it hang naturally.
12. After this your consomme should be crystal clear and ready for use. Do not reboil

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.