Halibut with Monkfish Cheek Fritter

Name: Halibut with Monkfish Cheek Fritter
Yield: Serves 4
Ingredients: plain flour; 2 eggs; fresh white breadcrumbs; rapeseed oil for deep frying; 1 litre fish stock; 100 ml whipping cream; 1 tblsp fresh horseradish; 400 ml beef stock; 10 leaves fresh sage; 400 g mashed potato; butter; 500 g calvolo nero, or curly kale, roughly chopped; 4 monkfish cheeks; 4 leaves fresh sage; salt & pepper; 100 g butter; 1 whole oxtail, cut into 6-8cm pieces across the bone; 2 carrots, chopped into small dice; 600 ml real ale; 2 celery sticks, chopped into small dice; ½ celeriac chopped into small dice; 4 x 300 g pieces of fresh wild halibut, or turbot

Fillet of Wild Halibut with Calvolo Nero Colcannon, Sage-braised Oxtails, Monkfish Cheek Fritter and Fish Cream

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

This is a proper winter ‘cheffy’ dish that calls for a really meaty fish to stand up to the flavour of the oxtail, so wild halibut (or turbot) is the ideal choice.

Ingredients

4 x 300 g pieces of fresh wild halibut, or turbot
100 g butter
salt

Main course
Winter

Method

Pre-heat the oven to 140°C/gas mark 1.

To make the braised oxtails, sear them in a deep oven proof dish until golden brown. Pour the beer into the dish, add the diced vegetables, and cover with the beef stock and 2