Recipe of the week: Simmered halibut with celeriac, shellfish & squid

For a truly inspiring summer dish, halibut offers a light delicate texture naturally infused with a distinctive flavour – perfect for serving at home during the warmer months. This recipe creates an inspiring partnership of shellfish and celeriac for the season. The dish marries delicately cooked halibut with razor clams, cockles and winkle tongues from British coastline. The combination of textures complements the plethora of distinct sea flavours to ensure that guests will experience something subtle and unique.

Halibut

Ingredients

Garnish:
½ celeriac
2 razor clams
16 cockles’ tongues
24 winkles’ tongues
1 clove of garlic
20 segments of squid

Jus of shellfish:
500g of mussels
1 shallot
1/8 fennel
5 cl of olive oil
20 cl of white wine
1 clove of garlic
1 lemon juice
40g butter
Black pepper
Cockles jus

Halibut:
4 portions (100g per portion)
5cl of olive oil and lemon condiment
Salt flower
1 litre of fish stock
Crushed black pepper

Directions

Prepare the garnish

Cut the celeriac in tear shapes of 5mm thick, cook them in boiling water.

Make the Jus of shellfish

‘Open’ the mussels with white wine, garlic, shallot, fennel and the sprig of parsley (keep the
leaves of parsley aside in order to do dices). Keep the jus after passing it through a
“mousseline”. Mix with the cockles’ jus, reduce it if necessary. Add some butter, fresh
lemon juice and pepper.

Cook the fish

The cooking process is very quick if you let the fillets out at the order. Season them, cook in
a pan with the stock at 85 degrees for 3 to 4 minutes; (take them out at 40 degrees on the
probe), glaze them with lemon condiment, do a line with pepper on the top.

Design your plate

In the plate dress nicely the 9 tears of celeriac glazed with butter, add all around the mix of
shellfish and sauce. Add 5 stars of squid (cooked in a pan with garlic on a fork and some
salt and pepper) on the top of the garnish; add the jug of sauce on the side.

Thank you to Jocelyn Herland, Head Chef at Alain Ducasse at The Dorchester, for the recipe.

If you have a recipe you would like to share with  A Luxury Travel Blog’s readers, please contact us.

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