Name: Hartlepool-Landed Halibut with Steamed Marsh Samphire, Whitby Crab and Lemon Verbena Hollandaise, North Sea Brown Shrimp Fritters
Cuisine: United Kingdom
Ingredients: 80 ml water; 1 egg; 1 small shallot, sliced; 30 g butter; 10 g capers; 4 egg yolks; 30 ml white wine vinegar; 250 g unsalted butter; 4 × 175-200 g halibut steaks; 200 g fresh samphire; 40 g fresh white crab meat; 1 tspchopped lemon verbena; 1 plum tomato, skinned, de-seeded and diced; 40 g flour; 50 g brown shrimps; pinch of salt; zest of one lemon; 5 pink peppercorns; 1 bay leaf

Preparation info

Difficulty
Medium

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

About

Everybody loves halibut, hollandaise and deep-fried fish, well, nearly everybody... with this dish, you get all of these. The fresh citrus leaves of verbena and the steaming marsh samphire, bursting with goodness, act as some sort of balance to the conscience to justify the rest

Ingredients

For the Hollandaise

4 egg yolks
250 g unsalted butter
30 ml

Method

Hollandaise

Put the vinegar, peppercorns, shallot and bay leaf into a pan and reduce by half. Melt the butter in a pan, then separate the butter fat from the solids and keep warm. Put the egg yolks into a bowl, then add the vinegar reduction through a sieve, and whisk over a pan of hot water until the yolks increase in volume to a creamy consistency (do not overheat). Remove the bowl

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Ingredients

For the Hollandaise

Method

Hollandaise

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