Good Friday is almost here, stick with tradition and TRY ENrico's delicious Pan roasted Halibut recipe

For those looking for traditional white fish ideas this Good Friday, enjoy our Head Chef Enrico Gusella's recipe for Pan roasted Halibut with Razor Clams Salad & Saffron Oriental broth. 

Pan-Roasted Halibut

Shiitake Mushrooms, Oriental Saffron Broth & Razor Clam Salad

Serves : 8 

Preparation & Cooking Time : 1 hour

Ingredients

  • 8 Halibut fillets, each weighing 180gr
  • 2 large Maris Piper potatoes, diced and blached in salty water
  • 50gr cocoa butter or coconut oil
  • Salt & white pepper
  • 200gr shiitake mushrooms
  • 1 garlic clove
  • 1 lime, sliced in half 

Ingredients for the Clams salad

  • 8 razor clams
  • 250ml white wine
  • 1 bay leaf
  • 20gr toasted pine nuts
  • ¼ radicchio, washed and sliced in small dices
  • 1 sanguinello red orange, sliced in segment
  • 1 tbsp extra virgin olive oil
  • Salt & white pepper

Ingredients for the oriental broth

  • 400ml of soy cream
  • 1gr saffron
  • 1 tbsp of miso paste

To plate & garnish

  • 150gr of samphire, , blanched for 30 seconds in salty water then refreshed in iced water
  • Microherbs of your choice

Preparation method

- Begin the razor clam salad by placing them in a colander and continually run cold water over them to remove excess sand. Place the razor clams in a pan with the white wine and bay leaf, covering with a lid, let the wine steam until the clams are fully open. Take the pan off the heat, drain keeping the fish stock for your broth, and when cool enough to handle, remove the meat from the shell with a knife. Keep half of the razor clam’s shell.

- Discard any dark or black bits so you're left with the pure white meat, slice the meat in 2cm dices and in a medium glass bowl toss them with the rest of the ingredients. Leave your salad in the refrigerator covered with cling film.

- To make the saffron broth, place all of the ingredients, including the reserved razor clams stock into a pan and bring to the boil. Then simmer for ten minutes. Allow to cool slightly and then pass through a thin sieve, rest the broth in a small pan ready to be heated before plating.

- For the halibut, boil the potatoes in salted water until tender and drain. Preheat the oven to 170°C

- Heat the cocoa butter or coconut oil in a pan until hot. Season your fish with salt and white pepper and fry the halibut until the skin starts to crisp and add the potatoes, finish your halibut in the oven for seven minutes squizing the lime juice on top of the fish once the halibut came out of the oven. Pan fry your mushroom in a hot pan using one garlic clove and one tablespoon of olive oil for one minute.

- Place the fried potato in the centre of each plate and the halibut on top. Pour the broth around the fish, garnish with shiitake mushroom, one razor shell filled with clams salad, freshly blached samphire and seasonal fresh herbs. 

HAPPY EASTER from us all at the Villas at renaissance

"Villas at Renaissance - Exclusively East Lothian"