Pan Fried Halibut, Grapes, Celeriac and Coffee Puree, Celeriac Crisp, Smoked Halibut Jus - James Mar

Pan Fried Halibut, Grapes, Celeriac and Coffee Puree, Celeriac Crisp, Smoked Halibut Jus - James Mar

www.jamesmartinchef.co.uk

Top chef Mike Reid is back with this recipe for Pan Fried Halibut, Grapes, Celeriac and Coffee Puree, Celeriac Crisp, Smoked Halibut Jus.

View full recipe on www.jamesmartinchef.co.uk

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Cooking tools:

  • Blender
  • Smoker
  • Grill pan
  • Fine-mesh sieve
  • Stockpot
  • Skillet
  • Saucepan
  • Oven
  • Baking sheet
  • Mason jar
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Spoon
  • Tongs
  • Plate

Ingredients

  • 160g Halibut Whole
  • 70g Celeriac puree
  • 20g Raisin puree
  • 30g Pickled Baby onions
  • 40ml Fish Jus
  • 30g Grilled olives
  • 2g Lemon basil
  • 2ml Early harvest olive oil
  • 10g Unsalted butter
  • 500g Celeriac
  • 50g Coffee Waste
  • 250ml Milk
  • 50g Butter
  • 50ml Cream
  • 1 Banana Shallot, finely diced
  • 1 Garlic clove, crushed
  • 4 Thyme sprigs, finely chopped
  • 4g Maldon sea salt
  • 300ml Pickling Liquid
  • 300g Onions button
  • 50g Butter Unsalted
  • 175ml Le troubadour Ugni blanc
  • 4g Garlic whole
  • 100g Ginger Fresh
  • 100g Leeks
  • 1ea Lemon Grass
  • 400g Spanish onions
  • 2l Tap Water
  • 5kg Fish bones

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