Pan-fried halibut, compressed cucumber, crab and lemongrass consommé
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This halibut recipe is a wonderfully light, fresh and delicate fish dish with an Asian scented broth from Kevin Mangeolles. Cucumber plays a remarkable role in this course, with its refreshing taste playing well with the lemon grass consommé and the creamy avocado. The lemon jelly adds a magnificent extra layer of character.
First published in 2015
Ingredients
Metric
Imperial
Halibut
- 6 halibut fillets, each weighing 200g
- 1 avocado, skin and stone removed then cubed
- 200g of white crab meat
- 350g of pink fir apple potatoes
Compressed cucumber
- 1 cucumber, peeled and deseeded with the skin reserved
- 1 tbsp of grain mustard
- 1/2 tsp salt
- 1 tbsp of honey
- 3 tbsp of rapeseed oil
Lemongrass consommé
- 500ml of chicken stock
- 3 lemongrass stalks, finely chopped
- 2 tomatoes, roughly chopped
- 50g of ginger, chopped
- 1 garlic clove, chopped
SAVE RECIPE
Equipment
- Fine sieve
- Liquidiser
- Water bath
- Sous vide bags
Method
1
To make the consommé, place all of the ingredients into a pan and bring to the boil. Then simmer for 1 hour. Allow to cool and then pass through a muslin cloth
- 500ml of chicken stock
- 3 lemongrass stalks
- 2 tomatoes
- 50g of ginger
- 1 garlic clove
3
Take the lemon out of the bag, add 200ml of water, liquidise and pass through a fine sieve. Add 1 teaspoon of agar agar, simmer for 5 minutes and put into a container. Put in the fridge until set, then cut into small cubes
- 1 tsp agar agar flakes
4
To make the compressed cucumber, dry the skin of the cucumber in a cool oven and grind to a powder. Mix the mustard, salt, honey and oil together. Cut the cucumber into long strips and put in a vacuum bag with the dressing and seal
- 1 cucumber
- 1 tbsp of grain mustard
- 1/2 tsp salt
- 1 tbsp of honey
- 3 tbsp of rapeseed oil
5
Leave in the fridge for 2 hours, then take the cucumber out of the bag, cut into squares, then roll in the cucumber powder
6
For the halibut, boil the potatoes in salted water until tender and drain. Heat a little oil in a pan until hot. Fry the halibut until the skin starts to crisp and add the potatoes
- 6 halibut fillets
- 350g of pink fir apple potatoes
7
Place 3 of the cucumber cubes on one side of the plate and the avocado on the other side with the lemon jelly in between the avocado. Put the crab on top of the avocado and the sea Purslane on the crab
- 1 avocado
- 200g of white crab meat
8
Then place the fried potato in the centre of the plate and the halibut on top. Pour the consommé over the fish
First published in 2015
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