Roasted Fillet of Halibut with a Tellicherry Black Pepper and lemon cracker, Jerusalem artichoke mousse and warm tartare sauce.

Simon Hulstone

Simon Hulstone

9th December 2015

Roasted Fillet of Halibut with a Tellicherry Black Pepper and lemon cracker, Jerusalem artichoke mousse and warm tartare sauce.

Roasted Fillet of Halibut recipe with a Tellicherry Black Pepper and lemon cracker, Jerusalem artichoke mousse and warm tartare sauce.

Ingredients

  • 4 x 150g halibut skinned and trimmed into nice rectangles.
  • 50ml olive oil
  • 4 large slices of Lardo
  • Pinch of fennel pollen
  • Fresh fennel herb
  • 4 good twists of Tellicherry Black Pepper ground
  • 1 lemon zested
  • 1 tsp squid ink
  • 50g plain flour
  • 100ml of water
  • 25ml olive oil
  • 1g of sea salt
  • 300ml full fat milk
  • 300g Jerusalem artichoke sliced
  • 1 shallot
  • 1 clove garlic
  • Agar agar
  • Salt and Tellicherry Black Pepper
  • Tartare sauce base:
  • 2 kilos of cockles well washed and drained.
  • 150ml Pernod.
  • 100ml white wine.
  • ½ Fennel thinly sliced.
  • 3 Shallots peeled and thinly sliced.
  • Garlic clove peeled and sliced thinly.
  • 100ml double cream.
  • 25ml Olive oil.
  • Finishing the tartare sauce:
  • 1 Plum tomato concassed into 0.5cm dice.
  • 2 Tbsp of Blanched petit pois.
  • 1 Tsp of Washed Lilliput capers.
  • 6 Cornichons finely diced.
  • 2 Tsp of finely diced.
  • ½ Egg hard boiled and grated finely on a microplane.
  • 1 Tsp finely chopped parsley./ and chives
  • Tartare sauce base.
  • Cockle meat

Method

In a large non stick frying pan on a medium to high heat, add your olive oil and the fish (presentation side down).

Soon as you have colour, remove from the pan and lay on an oiled tray with the coloured side sitting on the tray. When ready to serve cover with the lardo and a pinch of pollen and fresh herbs.

To make the Tellicherry and lemon cracker , mix all ingredients together, thoroughly , place into squirty bottle and pour a small amount enough to just cover the bottom of a blinis non stick pan and cook on the solid top, the water will reduce to leave a crisp spicy cracker to use on the finished dish, take care as this is very delicate.

Place the milk and artichoke, shallots and garlic in a saucepan , bring to the boil, set aside and allow to infuse for a few hours. Then pass through a fine sieve and season. Measure 200ml and weigh out 2g of agar agar, bring to the boil and season, pour into desired moulds and allow to set in a cool area but not in the fridge. Once set scoop out centre and fill with cockle meat from recipe below.

Heat a large high sided pan on a high heat. Soon as you can feel the heat from the pan, add cockles, Pernod and fennel, cover with a lid. Once all the mussels have opened, pass the stock through a very fine sieve, add a little water to swill the cockles and pan to get all the stock. Set aside the cockle meat, put the stock into a pan and reduce by half (sometimes it varies).

Depending on the quality of cockles, depends how much stock you have to begin with. When the stock is reduced by half (100-125ml), check the taste, if it has become salty, add a little water and If it’s fine leave to one side. Heat up a medium sized pan on a medium heat, add the olive oil and sweat off the shallots and garlic.

You don’t want any colour, when the shallots and garlic are cooked, add white wine, reduce to a syrup and then add the cockle stock (100-125ml), cream and reduce till it is sauce consistency. Put everything into a blender and blitz till smooth. Pass through a chinoise, check the taste and consistency, fridge till required.

Warm 6-8tbsp tartare sauce base for 4 people. Add all the other ingredients, making sure it all gets hot; being careful not to break up the garnish and that there is enough sauce to coat the garnish with a little extra sauce.

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