Poached Halibut, Caviar, Lemon and Parsley

'> This beautiful Poached Halibut, Caviar, Lemon & Parsley dish from Kenny Atkinson starts with salting the fish and then poaching it in butter. The parsley sauce is made with banana shallots, garlic, fish stock, butter, flat leaf parsley and double cream. It's a dish to make when you want to impress

Ingredients

Poached Gigha Halibut

4 x 100-120 gm Gigha halibut portions
100 gm Malden Salt
600 ml Beurre noisette (nut brown butter)

Parsley Sauce

2 Banana shallots – diced
1 Garlic clove – Crushed
2 pints Fish stock
25 gm Butter
400 gm Flat Leaf – picked
100 ml Double cream

To finish

Sea herbs – sea fennel/ sea purslane or samphire
Caviar

Lemon Gel

300 ml Water
300 gm Sugar
200 ml Lemon juice
14 gm Agar AGAR

Method

Print Recipe

For the Poached Gigha Halibut

Lightly sprinkle the halibut fillet with Malden salt and leave for 20 minutes to help extract excess water and to season.
Wash the fillet in cold water and dry onto a cloth.
Cut the halibut into 100/120 gm size fillets.
Bring the nut-brown butter to a temperature 56°C add the halibut fillets and poach for approximately 8 minutes

For the Parsley Sauce

Sweat shallots and garlic in butter
When foaming add stock and cream and re boil.
Add the parsley to the blender, add the fish sauce and blend until green in colour.
Pass through a fine sieve
Season with salt and lemon juice, not too much lemon or it will discolour the sauce

Lemon Gel

Bring the water, sugar and lemon juice to the boil.
Whisk in the agar agar and re simmer
Place into a container and chill until set
Blitz in a blender to a smooth gel, place into a bottle