Halibut, Lobster Sauce and Charred Cabbage
This beautiful halibut, lobster sauce and charred cabbage dish from Jun Tanaka is a great dinner party dish. The lobster sauce is based on a bisque and works perfectly with the halibut.
Ingredients
- 4 x 150g halibut fillet, skin off
- 100g Cavolo Nero, stalks removed
- 100g purple kale
- 100g January King cabbage, cut into quarters, core removed and leaves separated
- 50g butter
- 1 teaspoon dried seaweed powder
For the pickled daikon:
- ¼ daikon, peeled and sliced 3mm thick
- 180g rice vinegar
- 120g caster sugar
- 20g ginger, peeled and chopped
- 1 red chili, seeds removed and sliced
For the lobster sauce:
- 1kg lobster shells or frozen lobster chopped
- 300g carrots, peeled and finely sliced
- 80g fennel, finely sliced
- 80g shallots, finely sliced
- 3 plum tomatoes, chopped
- 150ml white wine
- 70ml brandy
- 1 star anise
- 1 teaspoon
- coriander seeds
- ½ tablespoon tomato puree
- 50ml olive oil
- 2 litres fresh chicken stock
- 75g unsalted butter, cut into small cubes
Method
For the pickled daikon: place the vinegar, sugar, ginger and chili into a saucepan and bring to the boil. Add the sliced daikon and allow the liquid to cool down.
To make the lobster sauce: pour half the olive oil into a large sauce pan, heat the pan until very hot then add the lobster shells.
Season lightly with salt. Cook for 5 minutes, add the brandy then remove from the heat. At the same time, pour the remaining olive oil in to a separate saucepan and add all the vegetables. Sweat for 5 minutes then add the spices and tomato puree. Cook for 1 minute then add the white wine.
Reduce the wine then add the cooked vegetables to the pan with the lobster shells. Pour in the chicken stock, bring to a simmer and cook for 45mins. Strain the stock through a sieve into a clean pan. Reduce the stock by half or until you have the desired flavour. Whisk in the cold butter, check the seasoning and add a squeeze of lemon juice.
To cook the halibut: add some olive oil into a non-stick pan and place over a medium heat. Season the fish and, when the oil is hot, place in the pan.
Cook for 3 mins until golden brown. Add the butter and place in the oven for 3 mins.
Remove the halibut from the oven, baste with butter then leave on a plate to rest.
To cook the cabbages and kale: place them on a baking tray, season, add a drizzle of olive oil and place under the grill for 3mins. Place them in a bowl, add some of the pickled daikon and seaweed powder.
To finish, serve the charred cabbage and daikon on a plate, place the halibut alongside, then spoon the lobster sauce over the fish.
Ingredients
- 4 x 150g halibut fillet, skin off
- 100g Cavolo Nero, stalks removed
- 100g purple kale
- 100g January King cabbage, cut into quarters, core removed and leaves separated
- 50g butter
- 1 teaspoon dried seaweed powder
For the pickled daikon:
- ¼ daikon, peeled and sliced 3mm thick
- 180g rice vinegar
- 120g caster sugar
- 20g ginger, peeled and chopped
- 1 red chili, seeds removed and sliced
For the lobster sauce:
- 1kg lobster shells or frozen lobster chopped
- 300g carrots, peeled and finely sliced
- 80g fennel, finely sliced
- 80g shallots, finely sliced
- 3 plum tomatoes, chopped
- 150ml white wine
- 70ml brandy
- 1 star anise
- 1 teaspoon
- coriander seeds
- ½ tablespoon tomato puree
- 50ml olive oil
- 2 litres fresh chicken stock
- 75g unsalted butter, cut into small cubes
Method
For the pickled daikon: place the vinegar, sugar, ginger and chili into a saucepan and bring to the boil. Add the sliced daikon and allow the liquid to cool down.
To make the lobster sauce: pour half the olive oil into a large sauce pan, heat the pan until very hot then add the lobster shells.
Season lightly with salt. Cook for 5 minutes, add the brandy then remove from the heat. At the same time, pour the remaining olive oil in to a separate saucepan and add all the vegetables. Sweat for 5 minutes then add the spices and tomato puree. Cook for 1 minute then add the white wine.
Reduce the wine then add the cooked vegetables to the pan with the lobster shells. Pour in the chicken stock, bring to a simmer and cook for 45mins. Strain the stock through a sieve into a clean pan. Reduce the stock by half or until you have the desired flavour. Whisk in the cold butter, check the seasoning and add a squeeze of lemon juice.
To cook the halibut: add some olive oil into a non-stick pan and place over a medium heat. Season the fish and, when the oil is hot, place in the pan.
Cook for 3 mins until golden brown. Add the butter and place in the oven for 3 mins.
Remove the halibut from the oven, baste with butter then leave on a plate to rest.
To cook the cabbages and kale: place them on a baking tray, season, add a drizzle of olive oil and place under the grill for 3mins. Place them in a bowl, add some of the pickled daikon and seaweed powder.
To finish, serve the charred cabbage and daikon on a plate, place the halibut alongside, then spoon the lobster sauce over the fish.
