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  • Halibut w/ Honey-Soused Vegetables & Avocado Purée

Halibut w/ Honey-Soused Vegetables & Avocado Purée

Posted on Dec 28th, 2022
by Eric Snaith
Categories:
  • Main Course
  • Seafood Recipes
HALIBUT, HONEY SOUSED VEGETABLES, AVOCADO PURÉE, SORREL

Halibut works extremely well in this combination, but the garnishes are very versatile and would work with most fish, especially seabass or turbot.

The marinade is a great recipe and works with lots of different vegetables, and is particularly enhanced by using local honey (ours is from Brancaster, England).

We also use a lot of fresh sorrel; it grows really well in our herb garden and is definitely a good one to plant at home.

Enjoy!

HALIBUT, HONEY SOUSED VEGETABLES, AVOCADO PURÉE, SORREL

Halibut w/ Honey-Soused Vegetables & Avocado Purée

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Entree
Cuisine British
Servings 4 servings

Ingredients
  

HALIBUT

  • 4 x 125 grams halibut fillets
  • 1 dash rapeseed oil
  • 1 knob butter
  • maldon salt

VEGETABLES

  • 8 baby turnips ½ cm of green left on
  • 8 round radishes
  • 8 small cauliflower florets same size as radishes
  • 1 medium red onion quartered into 'petals'
  • 1 carrot sliced into buttons (2 mm thick)

MARINADE

  • 300 grams white wine vinegar
  • 500 milliliters water
  • 250 grams local honey
  • 1/2 lemon juice only
  • 1 pinch salt

AVOCADO

  • 150 grams mayonnaise Hellman's or similar
  • 150 grams crème fraiche
  • 40 grams lime juice
  • 2 avocados peeled and stone removed
  • 10 grams wasabi paste
  • salt to taste

GARNISH

  • 8 leaves sorre washed
  • 1 golden beetroot very thinly sliced
  • 1 candied beetroot very thinly sliced

Instructions
 

Vegetables

  • Combine all marinade ingredients and bring to the boil, add all vegetables and take off the heat, allow them to cool in the liquid.

Avocado

  • Combine and purée all of the ingredients in a blender, mix until it is smooth, pass this through a fine mesh sieve, season with salt to taste.

Halibut

  • Pre heat the oven to 200 Celsius (392 Fahrenheit)
  • Heat a non-stick frying pan until hot, add a little rapeseed oil and place the halibut in the pan, skin side up and turn down to a low to medium heat, leave the halibut until it is golden brown underneath, then turn onto a baking tray, skin side down.
  • Season it with Maldon salt and put a small knob of butter on top of it, cook it in oven for 1-2 minutes, when you are able to peel the skin easily off, the Halibut is perfectly cooked.

To Serve

  • Bring the vegetables up to the boil, smear avocado on the base of the plate, add the sorrel leaves, then place the warm vegetables on the plate and top with the halibut, finish with slices of raw beetroot.

Notes

HALIBUT, HONEY SOUSED VEGETABLES, AVOCADO PURÉE, SORREL
Tried this recipe?Let us know how it was!

Eric Snaith

Eric Snaith is the award-winning head chef of boutique hotel and restaurant Titchwell Manor on the North Norfolk coast (www.titchwelmanor.com). Eric was named Eastern Daily Press Chef of the Year 2012, while the restaurant has 3 AA Rosettes and was awarded EDP Best Restaurant 2013.  Eric has a reputation for producing exquisitely presented, experimental and innovative food using the finest local ingredients and cutting-edge techniques, reflecting his self-taught ability and enthusiasm for modern food.

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