By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 1 tsp honey 1 shallot, diced 2 lemons, zest julienned and juice 100g/3½oz skinned sushi-grade salmon, diced 100g/3½oz skinned sushi-grade halibut, diced 2 tbsp finely chopped chives 1 small piece daikon, thinly …
By Matt Tebbutt From Saturday Kitchen Ingredients For the herb crust 40g/1½oz Parmesan, grated 80g/3oz fine breadcrumbs 60g/2¼oz unsalted butter, softened 25g/1oz mixed fresh parsley, tarragon and dill For the halibut 2 x 200g/7oz halibut fillets, off the bone, skin removed 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast halibut 2 tbsp olive oil 2 x 300g/10½oz halibut steaks on the bone 4 fresh thyme sprigs 1 garlic clove, smashed 40g/1½oz unsalted butter 1 lemon, juice only For the walnut and parsley relish …
By Olivia Burt From Saturday Kitchen Ingredients For the butter sauce 250g/9oz unsalted butter 2 banana shallots, peeled and finely chopped 1 garlic cloves, finely chopped 250ml/9fl oz brown chicken stock For the halibut 2 x 150g/5½oz halibut fillets, skin removed 10g/⅓oz kosher salt …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 2 x 250g/9oz halibut fillets, skin on 150g/5½oz fresh mixed wild mushrooms, roughly chopped 20g/¾oz dried porcini mushrooms, soaked in boiling water for 10 minutes 250ml/9fl oz beef stock 50g/1¾oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the spinach 100g/3½oz baby leaf spinach 2 tbsp soy sauce 2 tsp sesame oil 1 tbsp mirin 1 tbsp lemon juice (or yuzu juice), to taste For the halibut 500g/1lb 2oz boneless halibut fillet, cut …
By Gary O’Hanlon From Saturday Kitchen Ingredients For the croquettes 2 Maris Piper potatoes, baked with the skin on 4 tomatoes, skinned, deseeded and finely chopped 1 tbsp red onion, finely chopped 4 leaves of basil, thinly sliced 150g/5½oz plain flour …
By Galton Blackiston From Saturday Kitchen 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 …
A springtime take on gnocchi with new potato broth, young peas, broad beans and flowering herbs. By Pam Brunton From Saturday Kitchen Ingredients 2 tbsp butter 300g/10½oz new potatoes, preferably aura, thinly sliced 700ml/1¼ pint …
Tom brings together tastes from the sea and land with a mix of shellfish, fish and asparagus. Equipment: you will need a steamer. If you don’t have a steamer, place the halibut in a colander …
Deep-fried halibut in an inky-coloured batter, served with zingy green herb oil. A feast for the eyes! By Galton Blackiston From Saturday Kitchen Ingredients 150g/5½oz cherry tomatoes, halved For the Thai green emulsion 3 …
By Michel Roux Jr. From Saturday Kitchen Ingredients 2 halibut fillets, each about 175g/6oz 1 garlic clove, finely sliced 1 shallot finely sliced 4 tbsp dry sherry 100ml/3½fl oz fish stock 200g/7oz butter 4 free-range egg yolks 2 oranges, 1 peeled and julienned and 1 juice only 1 lemon, …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 2 Equipment: You will need a cook’s blow torch. By Matt Tebbutt From Saturday Kitchen Ingredients For the glazed béarnaise 1 shallot, finely chopped …
Ingredients For the halibut and miso mixture 75ml/3fl oz sake 75ml/3fl oz mirin 225g/8oz white miso paste 110g/4oz granulated sugar 4 x 175g/6oz halibut fillets, skin on For the salad 110g/4oz fresh lychees, peeled, stones …
Halibut is a delicious, firm-textured flat fish. Take care not to overcook it as it will dry out and spoil the texture. Ingredients 160g/5¾oz unsalted butter 2 x 150-200g/5½-7oz halibut steaks (on the bone) 1 …
