Name: Halibut Goujons in Jarl Batter with Green Juniper Cream
Yield: Serves 3–4
Cuisine: British
Ingredients: juice of 1 lemon; 200 g plain flour; 2–3 tbsp crème fraiche; freshly ground black pepper; 300–350 ml Fyne Ales Jarl; a handful fresh green juniper berries (enough to fill the palm of your hand); ½ tsp golden caster sugar; ½–1 tsp runny honey, to taste; ½ tsp salt; 450 g fresh halibut, cut into thin strips; sunflower oil, for frying; a pinch of sea salt; 2 plump garlic cloves

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

A Taste of the Highlands

By Ghillie Basan

Published 2021

About

Fresh halibut is such a versatile fish. It can be cooked in curries and casseroles, with spices or wine, but it is also deliciously juicy in humble fish and chips. In this recipe, I’ve used a beer from Fyne Ales for the batter as it is just around the loch from the halibut hatchery, Otter Ferry Seafish Ltd. Jarl is the flagship session blond of Fyne Ales, with single hop and citrus edge which works well with fish. I creat

Ingredients

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Ingredients

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