Wild Halibut with Morel Mushrooms & Asparagus

Ingredients

Halibut:

4 halibut escalopes, large

plain flour for dusting

1 dash of lemon juice

olive oil

salt

Sauce:

•1/2 small onion, finely sliced

•4 shallots, finely sliced

•1 leek, white only, finely sliced

50g fish trimmings, from halibut

100ml vermouth

150ml Tatua Whipping Cream

50ml whole milk

1/2 bulb of garlic, crushed

1 bunch rosemary, small

Olive oil

Morels and asparagus:

100g morel mushrooms

12 asparagus, peeled

200g baby potatoes

200g garlic

60g butter

20g chive, chopped

Salt

Method

1. Pour enough olive oil just to cover the base of a medium sized pan. Place on a medium heat and gently sweat the onion, leeks and shallots until soft.

• olive oil
• 1/2 onion
• 4 shallots
• 1 leek

2. Add the fish trimmings and cook for a further 10 minutes before adding the vermouth. Reduce the liquid in the pan until almost dry, add the Tatua Whipping Cream and milk and bring to the boil.

• 50g fish trimmings
• 150ml Tatua Whipping Cream
• 50ml whole milk
• 100ml vermouth

3. Remove from heat and add rosemary and garlic. Cover and leave to infuse for at least one hour. Pass through a fine sieve and set aside to cool until required.

• 1/2 bulb of garlic
• 1 bunch of rosemary

4. Place potatoes in a pan and cover with water a good pinch of salt. Bring to the boil and cook until tender, this should take around 10-15 minutes

• 200g of baby potato
• salt

5. Allow potatoes to sit in the hot water for an additional five minutes, before straining. Add 15g of the butter, the chives and a few pinches of salt. Add a little hot water and toss to form a buttery emulsion to coat the potatoes. Keep in a warm place.

• 15g butter
• 20g chives

6. In a large frying pan melt remaining butter. As it starts to sizzle and foam, add the wild garlic and morels, cook gently until wilted and soft. Season to taste with salt.

• 45g butter
• 200g garlic
• 100g morel mushroom

7. Cook asparagus in boiling water for one minute, strain and keep warm with the potatoes.

• 12 asparagus 

8. Place a large frying pan on a medium heat with a little olive oil. Lightly flour the halibut and cook until golden. This will take around three minutes on each side. Season with lemon juice and salt.

• olive oil
• 4 halibut escalopes 
• plain flour for dusting
• salt
• 1 dash lemon juice

9. Using warm plates, divide the various vegetables into the centre and top with the halibut. Reheat the sauce and froth lightly with a hand blender, spoon over to coat the fish and serve immediately.