STEAMED FILLET OF GHIA HALIBUT CLAMS & SEA VEGETABLES

Stevie McLaughlin

Stevie McLaughlin

18th March 2011

STEAMED FILLET OF GHIA HALIBUT CLAMS & SEA VEGETABLES

Halibut is the largest of all flat fish and has a mildly sweet flavour, popular in many chefs recipes. Try the following STEAMED FILLET OF GHIA HALIBUT CLAMS & SEA VEGETABLES for yourself!

Ingredients

  • SERVES 6.
  • SPECIAL EQUIPTMENT
  • Silicone Paper
  • Pallet Knife
  • Bamboo Steamer
  • INGREDIENTS
  • 6X60g filleted and skinned Ghia halibut
  • 700g Razor Clams
  • 30g Spiral Wrack
  • 120ml Dashi
  • 30g Channal Wrack
  • Sea Vegetbales
  • 30g Samphire
  • 500g Surf Clams
  • 30g Sea Lettuce
  • 100ml Dry White Wine
  • 15g Sea Purslane
  • Seaweed Jelly
  • 230g Water
  • 230g Seaweed
  • 2.3g Agar
  • Pinch Salt

Method

~Bring the water to a boil and pour onto the seaweed. Leave to cool then strain the water into a sauce pan.
~Add the salt and agar to the seaweed ‘stock’.
~Whisk to a boil and simmer for 1 minute.
~Pour the hot liquid onto a clean, flat, shallow stainless steel tray.
Allow to cool and set completely.
~Using a very sharp knife cut the seaweed jelly to size so that it will fit neatly on top of each fish portion.
Cooking the Clams
~Put the razor clams and dashi into a suitable vacume-pac bag and seal tightly.
~Cook the clams in a water bath at 60oC for 4 12 minutes.
~Remove the bag of cooked clams from the water bath and allow to cool in the fridge.
~When the clams are completely cold slice the white firm body part of the clam into 2mm rondelles.
~Chill until needed.
~For the surf clams heat a heavy bottomed cocotte that has a tight fitting lid.
~Gently tip the surf clams into the cocotte, quickly followed by the wine. Fit the lid tightly and cook them for 1 minute.
Shake the pan to gently toss the clams and cook for a further minute.
~Tip the cooked opened clams and the winey juices into a colander.
~When they are still hot carefully pick the clams out of their shells and chill until needed.
For Service
~Cut a disk of silicone paper to fit neatly into the bamboo steamer.
~Place the clam stock in the bottom compartment of the steamer.
~Sprinkle half of the sea vegetables and half of the cooked clams onto the silicome paper. Put the fish on top of the shellfish and vegetables and then sprinkle the remaining shellfish and vegetables onto the fish.
~Put the lid tightly onto the steamer and cook for 3 minutes.
~Using a pallet knife carefully remove the fish and place in the centre of warmed serving plates.
Neatly place the steamed clams and sea vegetables around the fish.
~Top the fish with the jelly and spoon a little of the cooking juice around the vegetables.
~Serve at once.
~Bonne Appetite!

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you