Poached Gigha halibut with smoked almond pesto and Attilus caviar butt – Attilus Kaviar S
For the Poached Gigha halibut: 1.Dice the butter, drop into a pan, heat it gently and whisk as it melts, continue to heat the butter and it will foam then subside but you’ll need to keep a close...
Ingredients
- Portion of Gigha halibut - 100-120g
- Simply butter that is browned in the pan - 250ml / 8fl oz
- Breadcrums - 20g
- Parmesan cheese - 20g
- Spinach blanched - 100g
- Smoked almonds - 75g
- Rapeseed oil - 150ml
- White wine - 200ml
- White wine vinegar - 100ml
- Bay leaf - 1
- Black peppercorns - 3g
- Royal Oscietra Caviar - 30g
- Diced cold unsalted butter - 200g
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