3 minute read
STELLA ARTOIS UNFILTERED POACHED HALIBUT, MORELS, PURPLE ASPARAGUS, CAVIAR BEURRE BLANC
For the poached halibut
450g halibut loin, skin on
500ml Stella Artois Unfiltered
3 bay leaves
1 cinnamon stick
For the sauteed honey & malt morels
200g morel mushrooms
50g salted butter
40g lavender honey
5g malt extract
1 sprig of thyme
½ clove of garlic
For the purple asparagus fricassee
175g purple asparagus
20ml olive oil
70g garden peas
1 banana shallot
½ sprig of thyme
For the caviar beurre blanc
150ml Stella Artois Unfiltered
70g chardonnay vinegar
370g unsalted butter
30g salmon caviar
30g lumpfish caviar
10g chives
5g lemon juice (to taste)
To garnish
Shaved black truffle
Chive & cornflowers l Wash and gently pat dry the halibut loin. Cut into 2 x 225g portions. Remove the skin and check for bones. In a large, heavy-based pan, add the Stella Artois
Unfiltered, bay leaves and cinnamon stick, Bring to a gentle simmer. Place the halibut loins in the hot liquid, poach for 6 minutes. Remove from the liquid and allow to stand for 1 minute.
Stella Unfiltered Poached Halibut, Morels, Purple Asparagus, Caviar Beurre
Poached Halibut
450g Halibut Loin Skin on
500ml Stella Artois Unfiltered
3 Bay Leaves
1 Cinnamon Stick l In a non-stick frying pan with a touch of oil brought to a high heat, sear the halibut loins in the pan flesh side first. Turn over, place in a pre-heated oven at 180°C 3 minutes. add the olive oil, peas and shallot with the thyme leaves. Gently cook for 4 minutes. Cut the purple asparagus into 3 pieces per spear and add to the pan cook for another minute.
Wash and gently pat dry the halibut loin, cut into portions Remove the skin and check for bones base pan, add the Stella Artois Unfiltered, bay cinnamon stick, bring to a gently simmer, place in the hot liquid, poach for 6 minutes Remove and allow to stand for 1 minute. In a non-stick touch of oil bring to a high heat, sear the halibut flesh side first, turn over, place in a pre-heated minutes
Sauteed Honey & Malt Morels
200g Morel Mushrooms
50g Salted Butter
40g Lavender Honey
5g Malt Extract
1 Sprig of Thyme
½ Clove of Garlic
Purple Asparagus Fricassee
175g Purple Asparagus l Dice the butter and leave at room temperature. Finely chop the chives. In a medium size saucepan, add the Stella Artois Unfiltered and chardonnay vinegar and bring to a gentle simmer. Remove from the heat, add the diced butter bit by bit gently whisking to incorporate. Add the chives and both caviars to the pan, taste, and season with lemon juice.
Wash the morels and trim the bases Finely chop garlic and pick the thyme leaves In a non-stick pan add the butter once foaming add the mushrooms and sauté add the garlic and thyme, cook for 2 minutes add the honey and malt extract and cook down to a glossy sticky glaze
300ml Water
5g Table Salt
20ml Olive Oil l Wash the morels and trim the bases. Finely chop the garlic and pick the thyme leaves. In a non-stick frying pan add the butter. Once foaming add the mushrooms and sauté. Add the garlic and thyme, cook for 2 minutes. Add the honey and malt extract and cook down to a glossy sticky glaze.
70g Garden Peas
1 Banana Shallot
½ Sprig of Thyme l Prep and snap the asparagus, bring a pot of salted water to a rolling boil and blanche the asparagus for 2 minutes. Refresh in cold water. Finely dice the shallot. In a small saucepan, l Build the dish, starting with the fricassee then the halibut loin, mushrooms, nappe the caviar beurre blanc and finished with fresh shaved black truffle and edible flowers and herbs.
Prep and snap the asparagus, bring to a rolling water and add the salt, blanch the asparagus and remove from the water, refresh in cold water dice the shallot, In a small sauce pan, add the and shallot with the thyme leaves, gently cook minutes, cut the purple asparagus into 3 piece and add to the pan cook for another minute
Caviar Beurre Blanc
150ml Stella Artois Unfiltered
70g Chardonnay Vinegar
THOMAS
370g Unsalted Butter
LEATHERBARROW
30g Salmon Caviar
30g Lumpfish Caviar
10g Chives
5g Lemon Juice (To Taste)
Garnish
Shaved Black Truffle is the chef and master chocolatier behind TLC Gourmet. See Thomas in the La Española Chefs Theatre
Dice the butter and leave at room temperature the chives In a medium size saucepan, add Unfiltered, chardonnay vinegar bring to a gentle remove from the heat add the diced butter whisking to incorporate add the chives and both the pan lemon juice
Chive & Cornflowers
Friday and Saturday.
Build fricassee then loin, mushrooms, nappe the caviar beurre with fresh shaved black truffle and edible flowers www.tlcgourmet.co.uk
TOM LODGE is chef-patron of The Muddy Toad in Pontypool. See Tom in the La Española Chefs Theatre on Friday 16 June at 4pm