Halibut, “Véronique”, Confit Potato, Grape, Chervil - James Martin Chef
Halibut "Véronique" by Lisa Goodwin-Allen! Golden roast halibut, grape sauce, confit potato, pickled cucumber, grapes, and chervil oil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 2x 110g Halibut loin Steaks
- 2tbls Sunflower Oil
- 20g Butter
- ½ Lemon
- Salt
- 40g Olive Oil
- 50g Butter
- 160g Finley Sliced Shallots
- 1 Clove of Garlic Peeled and Chopped.
- 30g White Button Mushroom finely sliced.
- 3g Tarragon Picked
- 100g Vermouth
- 200g Grape Juice
- 300g Fish Stock
- 30g Lemon Juice
- 170g Crème Fraiche
- Good Pinch Maldon Sea Salt
- 10x Black Grapes
- 20g Verjus
- 5g Honey
- ½ Cucumber
- 20g White Wine Vinegar
- 10g Sugar
- 10g Water
- 2X Large Maris Piper Potato
- 90g Water
- 90g Butter salt
- ½ tsp Sugar
- ½ tsp Salt
- 200g Picked Chervil
- 50g spinach
- 400ml Sunflower Oil
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