Fillet of Halibut with Bacon Jam by Head Chef David Kinnes of Rufflets, St Andrews - Luxury Restaura

Name: Fillet of Halibut with Bacon Jam by Head Chef David Kinnes of Rufflets, St Andrews - Luxury Restaura
Ingredients: 4 x 140g halibut fillet (skin off) (you can use cod fillet or hake fillet as another option); 175g savoy cabbage; 1 large carrot; sprig of thyme and rosemary; 2 cloves of garlic (finely chopped); 55g duck fat; 85g peeled celeriac; 75ml double cream; 85g peeled butternut squash; 150g peeled Maris piper or rooster potatoes; 125g butter; handful of smoking chips; ½ lemon; knob of butter; 50ml double cream; 50ml *red wine jus; truffle (either fresh or paste); seasoning

www.luxuryrestaurantguide.com

Delicious Fillet of Halibut with Bacon Jam by Head Chef David Kinnes. Enjoy sustainable seafood and homemade bacon jam at home. Perfect for special occasions or a luxurious dinner experience.

View Original

Share this recipe:

Ingredients

4 x 140g halibut fillet (skin off) (you can use cod fillet or hake fillet as another option)
175g savoy cabbage
1 large carrot
sprig of thyme and rosemary
2 cloves of garlic (finely chopped)
55g duck fat
85g peeled celeriac
75ml double cream
85g peeled butternut squash
150g peeled Maris piper or rooster potatoes
125g butter
handful of smoking chips
½ lemon
knob of butter
50ml double cream
50ml *red wine jus
truffle (either fresh or paste)
seasoning