Name: Gigha Halibut with Shellfish Broth
Yield: Serves 4
Cuisine: British
Ingredients: Juice of 1 lemon; 2 lime leaves; A good handful each of langoustine tails (peeled), mussels (scrubbed) and cockles (cleaned); 6 cloves garlic; 1 red pepper, cleaned and thinly sliced; ½ a red chilli, cleaned and chopped; 1 red onion, peeled, and sliced; Knob of fresh ginger, peeled and grated; 1 tsp of brown sugar; 4 X 250 g fillets of halibut, skinned; 1 litre fish stock; 1 stalk of lemongrass; 1 red pepper, cleaned, and sliced; Olive oil; Knob of butter; 1 carrot, peeled and thinly sliced; A handful of fresh coriander, chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

I have adapted this recipe from Gordon’s; he serves it with a wonderful Jerusalem artichoke and truffle mash, easily made by cooking the artichokes in milk, then pureeing with butter and adding truffle oil to taste.

Ingredients

4 X 250 g fillets of halibut, skinned
Olive oil
Juice of 1 lemon

Method

Rub the halibut in the olive oil, salt, pepper and lemon juice. Heat a large frying pan to very hot and add the fish. Sear till brown all over and place in a hot oven (220C/425F/Gas 7) for 2 minutes, then remove and add the butter. Keep somewhere warm for ten minutes or so.

Heat the stock, add the next 8 ingredients and salt and pepper. Bring to the boil, simmer for 5 minutes or so, the

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Ingredients

Method

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