Steamed Greenland halibut with black pudding mash and snow crab jus

Royal Greenland

Royal Greenland

Standard Supplier 13th December 2017
Royal Greenland

Royal Greenland

Standard Supplier

Steamed Greenland halibut with black pudding mash and snow crab jus

⁣Halibut is the largest of all flat fish and has a mildly sweet flavour, popular in many chefs recipes. Try the following ⁣Steamed Greenland halibut with black pudding mash and snow crab jus for yourself! Recipe by Chris Coubrough, chef and owner, The Crown Hotel

Ingredients

  • ⁣6 pieces of halibut (60g each)
  • 1 lemon
  • 2 large potatoes
  • 100ml milk
  • 2 tbsp butter
  • 100g black pudding – blended in food processor
  • 1 tbsp double cream
  • 1 tbsp tomato – finely diced
  • 1 tbsp gremolata
  • Shellfish bisque:
  • ⁣500g Snow crab
  • 1 tbsp tomato puree
  • 1 small onion
  • Peel of 1 orange
  • 1 clove garlic
  • 1 shot brandy
  • 1 stick celery
  • 150ml white wine
  • 1 carrot
  • 500ml fish stock
  • 2 bay leaves
  • Cup of rice
  • 1 sprig thyme
  • 1 lemon

Method

Bake the potatoes in the oven at 200ºC for 1 – 1 ½ hours until cooked. Allow to cool, scoop out the flesh and mash. Gently heat the milk and add to the potato with the butter and black pudding paste. Beat together in a pan over a low heat. Season the halibut with salt pepper and lemon juice and steam for 4-6 mins. Gently heat the Shellfish bisque. Add the cream, tomato and gremolata and the meat from the snow crab.
⁣Shellfish bisque:
⁣Remove the meat from the crab legs & set aside. Roast snow crab shells in hot oven for 8-10mins. Chop onion, garlic & carrot roughly and brown in a large saucepan. Add bay leaves and roasted crab shells. Deglaze roasting pan with white wine and add to saucepan. Add tomato puree, orange peel and brandy. Cook for 2mins then add fish stock and cook for a further 15mins. Add a cup of rice and cook for 5 mins. Add juice of a lemon and adjust seasoning then strain.
To Serve:
Serve by spooning the sauce onto the plates. Put 3 quenelles of mash on each plate and top each with a piece of halibut. Garnish with Microherbs.

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