Halibut with samphire and barbecued new potatoes

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2

By Galton Blackiston

Ingredients

For the halibut

  • 2 x 250g/9oz boneless halibut fillets
  • 500g/1lb 2oz unsalted butter
  • 250g/9oz samphire

For the new potatoes

  • 500g/1lb 2oz new potatoes, peeled and halved
  • 2 lavender sprigs
  • 12 wet garlic cloves, peeled
  • olive oil
  • knob of butter
  • sea salt and freshly ground black pepper

For the champagne sauce

  • 200g/7oz salted butter
  • 1 large shallot, peeled, finely sliced
  • 1 medium carrot, peeled, finely sliced
  • 6 button mushrooms, sliced
  • 200ml/7fl oz champagne
  • 300ml/10fl oz white fish stock
  • 300ml/10fl oz double cream
  • 1 tbsp Sevruga caviar
  • sea salt and freshly ground black pepper