Steamed Greenland halibut with black pudding mash and snow crab jus

Royal Greenland

Royal Greenland

Standard Supplier 13th December 2017

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.

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