Halibut w/ Honey-Soused Vegetables & Avocado Purée
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
British
Halibut w/ Honey-Soused Vegetables & Avocado Purée
Description
Halibut w/ Honey-Soused Vegetables & Avocado Purée features pan-seared halibut fillets cooked with butter to a golden finish and finished briefly in the oven for tenderness. The accompanying vegetables—baby turnip, radishes, cauliflower florets, red onion, and carrot slices—are softened and lightly pickled in a marinade of white wine vinegar, honey, and lemon juice, providing a subtle sweetness and acidity that complements the fish.
The avocado purée, made from ripe avocado, mayonnaise, crème fraîche, lime juice, and a hint of wasabi, adds a creamy and slightly spicy element that balances the tartness of the vegetables. Sorrel leaves and thinly sliced golden and candied beetroot provide an additional fresh and sweet garnish.
This dish is suited for plated service that highlights textural contrasts: the tender, buttery fish; crisp yet tangy honey-soused vegetables; and smooth, bright avocado purée. The method emphasizes gentle handling of the halibut to preserve its delicate texture and the cool vinegar marinade to infuse the vegetables with flavor without losing their shape.
Ingredients
HALIBUT
- 125 grams halibut fillets x4
- 1 dash rapeseed oil
- 1 knob butter
- maldon salt
VEGETABLES
- 8 turnip ½ cm of green left on, baby
- 8 radishes round
- 8 cauliflower florets same size as radishes, small
- 1 red onion quartered into 'petals', medium
- 1 carrot sliced into buttons (2 mm thick)
MARINADE
- 300 grams white wine vinegar
- 500 milliliters water
- 250 grams honey local
- 1/2 lemon juice only
- 1 pinch salt
AVOCADO
- 150 grams mayonnaise Hellman's or similar
- 150 grams crème fraîche
- 40 grams lime juice
- 2 avocado peeled and stone removed
- 10 grams wasabi paste
- salt to taste
GARNISH
- 8 leaves sorre washed
- 1 beetroot very thinly sliced, golden variety
- 1 beetroot very thinly sliced, candied
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
User Reviews
Overall Rating
4.9
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