Halibut fillet, pea veloute, forest mushroom & sea herbs by Marc Sweeney from The Spiritualist, Glasgow

Head chef Marc Sweeney from the Spiritualist Bar & Restaurant, poaches halibut in a classic court bullion & serves it with a light yet warming pea velouté with earthy forest mushrooms & salty sea herbs to make a strikingly colourful and flavourful dish.

Located in the centre of Glasgow, The Spiritualist Bar and Restaurant supports local suppliers to ensure great quality produce that helps their chefs create delicious dishes offering contemporary cuisine, beautifully made and artfully presented, all at an affordable price.

For more information visit www.thespiritualistglasgow.com

Ingredients: Serves 2
2 x 7oz fillets Halibut (skin off) 
10 oyster mushrooms 
100g fresh fava beans or broad beans
Selection of sea herbs (salty fingers, samphire)
200ml chicken stock
½ a lemon
Pinch of thyme
1 bay leaf 
Parsley stocks
1 litre chicken stock
600g garden peas
110g butter
1 white onion, finely chopped
2 handfuls spinach (blanched then store in water)
Salt and black pepper to season
Equipment needed:
Hand Blender

1 To make the velouté bring the vegetable stock, butter and onion to semi rapid boil. Add the peas and bring back to the boil. Remove from heat as soon as it starts to boil.
2 Blend until smooth and then add the spinach. Blend again then pass through a sieve to remove any unblended bits into a glass bowl.
3 Place the glass bowl into another bowl of iced water to cool the velouté. This stops the velouté from discolouring and keeps its vibrant green colour. 
4 Heat some oil in a pan and quickly fry the oyster mushrooms until cooked through.
5 Bring a saucepan of water to the boil. While this is heating, remove the fava beans from their pods. Once the water has boiled, add the fava beans and blanch for 30 seconds and then immediately add to a bowl of iced water to stop them cooking any further. Once cooled, peel the beans, keep the vibrant green inner bean and set aside
6 Heat the chicken stock, lemon, thyme, bay leaf, parsley & black pepper. Once at a moderate 
heat, add the halibut and cook for 6-7 mins on a moderate heat. Once cooked, remove the halibut from the pan and get ready to serve.
7 To serve reheat the pea velouté, pour into bowl and arrange the mushrooms & fava beans on top
8 Place halibut on top and garnish with sea herbs.

In association with Taste Communications.