Gastronomixs

Halibut fried in butter with artichoke and a light lobster sauce

This is a no-fuss dish, which means that perfectly performing the techniques is essential to achieve a perfect end-result. Using the butter as basting gives the halibut a beautiful nutty flavour. The lobster sauce should not infuse for too long, the crème must be ultra-smooth, and the cutting technique has to be on-point. 

Serves 10.

Halibut fried in butter with artichoke and a light lobster sauce

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Ingredients

1

kg

halibut, skin on

 

 

oil

 

 

butter

 

 

salt and pepper

5

 

artichoke bottoms, frozen

½

 

carrot

½

 

fennel

5

 

button mushrooms

1

 

shallot

1

sprig

rosemary

1

sprig

thyme

1

clove

garlic

1

 

bay leaf

500

ml

white wine

4

 

tomatoes

250

ml

chicken stock

As needed:

 

oil

 

 

salt

1

 

fennel

100

ml

oil with roasted fennel seeds

 

 

sea salt

250

g

green asparagus

4

cloves

garlic

100

ml

olive oil

 

 

sea salt and black pepper

1

kg

lobster shells/heads

30

g

olive oil

100

g

fennel

75

g

leeks

30

g

carrots

100

g

celeriac

150

g

onion

4

cloves

garlic

3

 

bay leaves

2

 

cloves

5

g

fennel seeds

10

sprigs

saffron

As needed:

 

cayenne pepper

25

g

tomato purée

500

ml

white wine

300

ml

red wine

4

 

tomatoes

1

litre

water

300

ml

cream

 

 

salt and pepper

4

 

beefsteak tomatoes

As needed:

 

olive oil

As needed:

 

balsamic vinegar

 

 

black pepper

 

 

Maldon salt

Preparation method: artichoke crème à la barigoule 
  • Peel the carrot.
  • Chop the garlic.
  • Cut the carrot and fennel into pieces of approximately 2cm.
  • Clean the shallot and cut into large pieces.
  • Gently fry the vegetables in the oil with the rosemary and thyme until soft.
  • Add the garlic and tomatoes and fry briefly.
  • Deglaze the pan by adding the white wine and allow the liquid to reduce by half.
  • Add the artichoke bottoms, the chicken stock, and the bay leaves.
  • Bring to the boil and simmer until everything is cooked well.
  • Spoon the vegetables from the liquid and place in a blender. Remove the bay leaves.
  • Blend at high speed until the crème is smooth.
  • Season to taste with salt.
  • Pass the crème through a micro-perforated sieve.
Preparation method: preserved fennel 
  • Use a mandolin to cut the fennel into ultra-thin slices.
  • Place the fennel and the oil in a vacuum bag and pull vacuum.
  • Steam for two minutes at 85°C and cool over ice.
  • Season to taste with the ground sea salt.
Preparation method: green asparagus
  • Heat the oil to 60°C and allow the chopped garlic to infuse in the oil.
  • Bring plenty of water with added salt to the boil.
  • Cut off approximately 2cm from the ends of the asparagus, as this part is often quite woody.
  • Blanch the asparagus in boiling water for approximately three minutes until cooked but still firm.
  • Scoop the asparagus out of the water and immediately pour the garlic oil over them so that they marinate. Season with salt and pepper.
Preparation method: lobster sauce 
  • Heat the olive oil in a large pan.
  • Add the chopped lobster shells and heads and gently fry.
  • Chop the fennel, leeks, carrots, celeriac, and onion into pieces measuring 2x2cm.
  • Wash the vegetables in plenty of water.
  • Add the vegetables and garlic and gently fry until soft.
  • Add the bay leaves, cloves, fennel seeds, saffron, and cayenne pepper.
  • Also add the tomato purée.
  • Deglaze with the red and white wine.
  • Roughly chop the tomatoes, add them to the pan, and continue to fry briefly.
  • Add the water and bring the pan to the boil.
  • Set aside to infuse for about one hour.
  • Pass through a fine-meshed sieve.
  • Gently reduce the liquid until 1.5 litres remains.
  • Add the cream and bring back to the boil.
  • Season to taste with salt and pepper.
Preparation method: tomato jelly
  • Score the tomatoes all the way round in four places, from top to bottom, but do not cut deeper than the tomato flesh.
  • Now remove the flesh from the core by peeling the flesh away with the tip of a knife. This will leave you with the seed membranes and the seeds in their jelly.
  • Now cut the jelly and seeds from the core.
Finishing & presentation 
  • Salt the fish and brine for 20 minutes. 
  • Pat the halibut dry and brown it in the olive oil. 
  • Turn down the heat to low and add a knob of butter. 
  • Baste the halibut with the butter until it is cooked to your liking.
  • Season the tomato jelly with a high-quality olive oil, balsamic vinegar, black pepper, and Maldon salt.
  • Grill the asparagus in a hot grill pan.
  • First arrange the asparagus, artichoke crème, and tomato jelly on the plate. Place the halibut and preserved fennel on top of this.
  • Bind the lobster sauce with the butter and use a hand-held blender to make it light and airy.
  • Finish the dish with the sauce.

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