Halibut with Monkfish Cheek Fritter

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

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

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.


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


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