14th June 2018
Line caught halibut, oyster dressing, caviar, charred lettuce, dittander
By Kevin Tickle, head chef at Forest Side (Grasmere)
- 250g halibut loin
- 4 oysters
- 40g egg whites (2 egg whites)
- Lemon juice
- 50g dittander (rocket will do as a replacement)
- 200ml sunflower oil
- 1 Little Gem lettuce (or similar)
- 10 sandwort tips
- Salad shoots to garnish (spicy ones if possible)
- 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.
- 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.