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)
Ice
Salt and black pepper to season
Equipment needed:
Hand Blender
Method
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.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article