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Line caught halibut, oyster dressing, caviar, charred lettuce, dittander

14th June 2018
Written by: Admin
Line caught halibut, oyster dressing, caviar, charred lettuce, dittander

By Kevin Tickle, head chef at Forest Side (Grasmere)

Serves 2

  • 250g halibut loin
  • 4 oysters
  • 40g egg whites (2 egg whites)
  • Salt
  • Lemon juice
  • 50g dittander (rocket will do as a replacement)
  • 200ml sunflower oil
  • Butter
  • 1 Little Gem lettuce (or similar)
  • 10 sandwort tips
  • Caviar
  • Salad shoots to garnish (spicy ones if possible)
Preparation method
  • Skin, trim and portion the halibut.
  • Shuck the oysters, remove all of the shell and grit, reserve the juices. Emulsify the oyster meat with the egg white with a hand blender until thick. Pass and add the reserved juices until saucing consistency is achieved. Finish with a little salt and lemon juice.
  • Blend the dittander with the oil in a food processor until it reaches 60 degrees, pass through muslin and cool instantly in the fridge.
  • Season and cook the halibut in a non-stick frying pan with oil, start off quite hot then pull to the side and gently finish with foamy butter. Char the lettuce in a hot pan with a little oil until the edges start to crisp up, the stalk should remain juicy and crunchy. Cook the sandwort in a butter emulsion for 10 seconds to gently heat through.

To serve:

  • Spoon the oyster dressing onto a warm plate, add the charred lettuce, halibut and sandwort.
  • Next, spoon on the caviar, use sparingly as it is quite salty.
  • Sprinkle the salad shoots over the top and drizzle the dittander dressing over everything.