- 1x portion halibut (150g)
- 1x king prawn (shelled and de veined)
- 1x maris piper potato
- Garnish
- 2x baby turnips
- 2x purple sprouting broccoli
- 2x cucumber cubes (2cmx2cmx2cm)
- 15x pieces tarragon cress
- Turnip puree
- 500g peeled and chopped turnips
- 100g milk
- 100g water
- 20g butter
- 5g salt
- 5g black truffle oil
- Turnip sauce
- 200g turnip puree
- 200g fish stock
- Parmesan crisps
- 200g Parmesan cheese grated with microplane
Newlyn line caught halibut, purple sprouting broccoli , turnips, crispy prawn
Paul Walsh
17th May 2016
Newlyn line caught halibut, purple sprouting broccoli , turnips, crispy prawn
Halibut is the largest of all flat fish and has a mildly sweet flavour, popular in many chefs recipes. Try the following Newlyn line caught halibut, purple sprouting broccoli , turnips, crispy prawn for yourself!
Ingredients
Method
Peel the potato then use a japanese mandolin to make potato spaghetti
Season the potatoes with salt and leave them for 2 minutes to become soft
Use the potato to wrap the prawn from top to bottom
To cook this deep fry at 180oc for 2 1/2 minutes
Turnip puree:
Sweat the chopped turnips in butter and add salt over a low heat with a lid on and with no colour for 5 minutes
Add milk and water and bring to the boil
Turn down the heat to a low simmer and when all the turnip is cooked place in a thermo mix and blend until smooth
Pass through a fine drum sieve then mix in the truffle oil
Turnip sauce:
Mix both together and bring to the boil
Pass through a fine chinois and adjust seasoning with salt
Parmesan crisps:
Then bake at 220oc for 5 minutes and allow to cool
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