Halibut Recipe with Coco Beans
Luke Holder's stunning halibut recipe is gently infused with flavours of saffron, tarragon and chardonnay vinegar.
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Ingredients
- 4 halibut fillets, skinned
- vegetable oil
- salt
- pepper
- 1kg Coco de Paimpol beans, fresh
- 1 carrot, peeled
- 1/2 head of celery
- 1 head of garlic
- 1 onion
- 1 leek, washed
- 1 bay leaf
- 2 slices of smoked bacon
- 2 sprigs of tarragon, picked and chopped
- 50ml of chardonnay vinegar
- 2g of saffron
- 200ml of lemon oil
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