Gigha halibut, rhubarb and roe by Pamela Brunton of Inver Restaurant in Strathlachlan

Rhubarb brings fresh acidity to the smoky richness of the cods’ roe. The two contrasting flavours bring out both the butteriness and the mineral zing of the Gigha Halibut.

Gigha Halibut have been shortlisted for the ‘Fish & Seafood’ category at this years Scotland Food & Drink Excellence Awards.

For more information about the awards visit http://www.foodanddrink.scot/events/sfd-excellence-awards.aspx

Ingredients: Serves 4

4-6 150g-180g fillet of High Halibut, skin removed

Rhubarb butter sauce

2 shallots, finely chopped

150g + 25g unsalted butter, diced

25g sugar

300ml rhubarb juice

Smoked cods’ roe

225g smoked cods’ roe

150ml rapeseed oil

150ml sunflower oil

1 clove garlic, crushed

Juice of 1 lemon

A little hot water

Salad of rhubarb and celery

1 stick of pink rhubarb

2 sticks celery, peeled

Pale yellow leaves from a head of celery

50ml Scottish rapeseed oil

25ml rhubarb juice

Method:

1. For the rhubarb sauce, cook shallots in 25g butter over a gentle heat till golden. Add 200ml rhubarb juice and simmer till reduced (still covering the shallots).

2. Whisk in the rest of the butter gently. Whisk in enough reserved rhubarb juice to make a thin, custard like sauce. Add a little sugar, and a small pinch of salt. Taste and then strain.

3. For the roe, peel skin from the roe and mash it with a fork. Then, using an electric mixer, whisk, gradually adding the lemon juice. Very slowly add the oils. When the oil is incorporated, whisk in 50- 75ml hot water, or enough to make a soft creamy paste. Finally whisk in the crushed garlic.

4. For the salad, cut the rhubarb and celery into around 3” pieces, and with a Japanese mandoline or sharp knife cut each length into thin slices. Drop them into iced water to crisp and curl. Separate the celery leaves.

5. Drain the celery and rhubarb and pat dry. Whisk the oil and juice together and dress the salad; add a little salt. Use the celery leaves as a garnish for the dish.

6. Roast the fish in a hot pan with oil for one minute, colouring the side where the skin would have been, then put the whole pan in the oven for 3-4 minutes. Baste the fish with butter, and season with salt and lemon. As soon as it’s done, lift the fish onto a warm plate.

7. To serve, assemble as suggested in the image.

In association with Taste Communications.

www.tastecommunications.co.uk