Name: Wild Halibut, Summer Vegetables, Elderflower
Yield: Serves 4
Cuisine: Barbadian
Ingredients: 1 recipe Cured Halibut; 250 g Roast Chicken Stock; 10 g fresh herbs (we use chervil, dill and sea purslane); 2—3 drops lemon juice; 2 g tarragon, chopped; 1 recipe Elderflower Sabayon; 2 g dill, chopped; 1 recipe Broad Bean Ragout; 2 g parsley, chopped; 80 g olive oil; 30 g cold unsalted butter, diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

About

This is from the early days of Aizle. We used to put it on as a starter in early summer when the elderflower comes out, and it shows just how well seasonal produce goes together. The cooking method is a great way to prepare any meaty fish at home.

Ingredients

80 g olive oil
1 recipe Cured Halibut
250 g

Americas
Barbados
Edinburgh
Starter
Gluten-free
Caribbean
Summer

Method

Heat a non-stick pan with a little olive oil over a medium heat. Place the cured halibut pieces in the pan and sear on one side for 3 minutes on a medium heat, until golden and slightly crusted on the bottom.

Turn the fish over and add the chicken stock and butter. Cook and baste for another 3 minutes, then add the dill, tarragon and parsley, shaking the pan. Glaze the fish with the but

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Wild Halibut, Summer Vegetables, Elderflower

Ingredients

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