Halibut is the largest of the flat fish by a long way, growing to lengths of 4 metres or more! It has a firm, meaty white flesh with a great, clean flavour. It can dry out quite easily so the best way to prepare it is with plenty of liquid.
When you’re buying halibut the golden rule is that it must be from the Pacific or organically farmed. Always avoid Atlantic caught halibut! Stocks of Atlantic halibut remain significantly diminished due to overfishing with no signs of recovery. All Atlantic caught halibut rates a 5 on the MCS fishonline sustainability rating system (the least sustainable rating).
In contrast stocks in the Pacific are managed sustainably by the International Pacific Halibut Commission who apply strict harvesting conditions. Longline fisheries for Pacific halibut in the waters of Alaska, Washington, Oregon and British Columbia have been certified by the MSC as environmentally sustainable.
Organically farmed halibut is another sustainable option. Chose halibut farmed in closed, shore based production systems such as those used in Scotland, as environmental impacts of production are mitigated. Organic farms feed their fish with sustainable feed. The Scottish island of Gigha specialises in the production of sustainable, organically farmed Scottish Atlantic halibut. Gigha Island halibut is available in many fishmongers and even from the supermarket Waitrose.
Steam-grilled ‘Gigha Island’ Halibut with coppa ham, truffle jus, jerusalem artichoke
Serves: 4
Ingredients
- 160 grams halibut filet, skin off
- 2 grams cornish sea salt
- 1 gram espelette pepper
- 5 ml olive oil
- 5 grams ital. coppa ham thin sliced and dried
- 20 grams jerusalam artichoke peeled
- English celery leafs
- Chervil, picked
Jerusalem artichoke Puree
- 100 grams jerusalem artichoke peeled
- 60 ml milk
- 2 grams salt
- 5 ml crème double
Truffle Jus
- 40 grams beef stock
- 5 ml olive oil
- 5 grams shallots julienne
- 1 spring thyme
- 1 piece bay leaf
- 1 gram white peppercorn
- 5 ml red port wine
- 10 ml dry red wine
- 1 gm perigord truffle
- 10 gm butter