Halibut marinated in lemon vinegar with asparagus and chervil salad
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This marinated halibut recipe from William Drabble is testament to how simple preparation of ingredients can often be the most rewarding. The lemon vinegar takes around a month to mature properly, but the bright citrus flavour drizzled over fresh raw halibut produces a mesmeric dish.
First published in 2015
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Ingredients
Metric
Imperial
Halibut
- halibut fillet, 400g in weight, skinned and boned
- salt
Lemon vinegar
- 10 lemons, juiced and zested
- white wine vinegar
Garnish
- 12 wild asparagus spears
- 2 white asparagus spears, finely shaved
- 1 lemon, unwaxed
- chervil, leaves picked
Lemon dressing
- 210ml of vegetable oil
- 1 pinch of salt
- 1 pinch of sugar
SAVE RECIPE
Method
1
For the lemon vinegar, add the lemon juice and zest to a measuring jug and add the same amount of white wine vinegar. Pour into a bottle, shake it up and leave in the fridge for at least 1 month to mature
- 10 lemons, juiced and zested
- white wine vinegar
2
Once the vinegar is ready, pass through muslin to remove the zest and pour into a clean bottle
3
Once ready to cook, slice the halibut fillet finely using a very sharp knife. Spread the strips out onto a plate and sprinkle over some lemon vinegar. Leave for approximately 20 minutes - the fish will start to 'cook' in the acid
- halibut fillet, 400g in weight, skinned and boned
4
Meanwhile, cook and refresh some green or wild asparagus in salted boiling water until tender but still firm
5
Peel the lemon and julienne the peel into very thin strips. Blanch the peel 4 times, replacing the water each time, until soft. Segment the flesh of the lemon, then cut the segments into little triangles. Set aside until ready to serve
- 1 lemon, unwaxed
6
For the dressing, add 4 tablespoons of lemon vinegar and the vegetable oil to a bottle. Season with salt and sugar to achieve a nice balance of sweet and sour, then shake thoroughly to emulsify
- 210ml of vegetable oil
- 1 pinch of salt
- 1 pinch of sugar
7
Drain off any juices from the halibut and arrange neatly onto plates. Season with a little salt, place a few lemon triangles on top of the fish and add a little lemon zest
8
Place the white and green asparagus and chervil in a bowl and dress with the lemon dressing. Season to taste
- chervil, leaves picked
- 2 white asparagus spears, finely shaved
9
Arrange the asparagus and chervil neatly on top of the fish, then pour over a little of the dressing. Serve immediately
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