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Slow Cooked Halibut, Northern Divine Caviar, Crushed New Potatoes, Champagne Veloute

By David Hawksworth, Hawksworth Restaurant

Serves 4

4 pieces of 160g Halibut portion

60g caviar

4 baby fennel, cooked till soft, keep warm

12 new potatoes, boiled, peeled and crushed with Extra Virgin Olive Oil - keep warm

2 tbsp chives, finely sliced

200ml Champagne veloute

2 tbsp unsalted butter

Kosher salt

Lemon

Method

1)      Place the fish on to a buttered stainless steel tray, place a knob of butter onto each filet and season with salt. Bake for 10 to 14 minutes at 160 degrees C - let rest 5 minutes, squeeze lemon over the Halibut.

2)      Mix the chives and potatoes together, mix with EVOO and season.

3)      Place the potatoes in the middle of a small bowl, and press into a small mold.

4)      Divide the caviar on to each filet and place on top of the potato

5)      Froth the veloute and pour around.

6)      Place the baby fennel next to the fish.

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