Pacific or Organically Farmed Halibut

SEA LIFE London Aquarium - Halibut

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

SEA LIFE London Aquarium - Grilled Steamed Halibut

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

Method:

Jerusalem artichoke Puree

  • Peel the Jerusalem artichoke and put them straight in the 60 ml of Milk to avoid them to get brown.
  • Once the artichokes are all peeled, boil them in milk until the soft and tender which take a while.
  • As soon they cooked, strain the artichokes but keep the liquid.
  • Blend them in a bar mixer to a smooth puree, add the crème double and season with salt. If the puree is to thick add a bit of the strained cooking liquid.
  • To finish pass the puree now through a chinoise.

Truffle Jus

  • Sauté the shallots julienne in a bit olive oil, add the pepper, thyme and Bay leaf.
  • Deglaze with the red wine and port wine. Reduce it down
  • And add then the beef stock and reduce again at low heat.
  • Once you have the wished consistence strain the jus.
  • Sauté again some shallots brunoise, add the truffle paste and fill up with your reduced beef jus.
  • Finish with cold butter.

Serving:

  • Start to reheat the artichoke puree and the jus.
  • As next step season the halibut with the sea salt and the espelette pepper. Put a bit olive oil over the seasoned fish. Reheat a grill pan and mark the fish only from one side.
  • Take the fish out again and cut it into 2 nice pieces.
  • Prepare a small bamboo steam basket and steam the fish only for a few minutes (be careful it doesn’t need long).
  • Once you ready to plate, put the coppa ham chips inside of an warm oven for a few seconds.

This recipe was kindly provided by Catch.


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