- 10 x 110g Fresh Norwegian Halibut
- 100ml Olive oil
- 200ml Double cream
- 2 Ind Bay leaves, fresh
- 300g Fennel, small
- 800g White fish bones
- 300g White onion
- 40g Parsley, flat leaf
- 100g Carrot
- 50g Celery
- 200g Butter
- 200g Shallots
- 100g Langoustine Shell
- Salt and pepper to taste
- 50ml Brandy
- 75ml White wine
- 500g Celeriac
- Dill, Fresh
- 1 Tsp Tomato puree
- 1 Star anise
- 125ml White distilled vinegar
- 7 Coriander seeds
- 5 Whole peppercorns
- Tsp Rice flour
- Fennel cress to garnish
Norwegian Halibut, celeriac, pickled fennel, langoustine bisque
David Mulcahy
22nd January 2015
Norwegian Halibut, celeriac, pickled fennel, langoustine bisque
Langoustines are part of the shellfish family. They are also known as Dublin Bay prawn, scampi or Norway lobster. There are many ways to cook langoustines - they can be roasted, poached, grilled, fried, deep-fried or boiled. Take a look at the Norwegian Halibut, celeriac, pickled fennel, langoustine bisque recipe below, as tried and tested by professional chefs - why not give it a try?
Ingredients
Method
1. Make a fish stock using the bones, shallot, carrot and some of the dill stalks. Pass the stock
and reduce by a quarter.
2. Wash one medium sized celeriac, wrap in salt dough, bake until tender, remove, blend to a
smooth puree, add cream to taste, butter salt and pepper, reserve hot.
3. Bring vinegar adding the peppercorn, bay leaf and coriander seed to the boil, remove from
heat, add thinly sliced fennel, chill and reserve for service.
4. Sauté Langoustine shell, small dice of carrot, celery, onion, leek, add brandy, tomato paste
and rice flour, fish stock, cook to infuse the shell, check flavour, pass off and add cream,
reduce by half, recheck seasoning and consistency.
5. Pan-fry the halibut until golden on one side using clarified butter, turn over and remove from th heat. Season.
6. Pipe a small circle of the celeriac puree around the centre of the plate.
7. Flood with the bisque.
8. Garnish the outer circle with three pieces of the pickled fennel.
9. Plate the fish and garnish with fennel cress, serve.
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