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Roast halibut with lobster celeriac rémoulade, roasted salsify and hazelnut emulsion – by Andy McLeish

11 September 2006

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INGREDIENTS (serves four) 4 x 175g (approx) halibut fillets, cleaned and skinned For the rémoulade 100g shallots, finely chopped 60ml Sauternes 250g celeriac, julienned 100ml lobster sauce 1tsp fresh truffle, chopped 200g lobster meat, chopped 1tsp parsley, chopped Salt and pepper For the hazelnut emulsion 100g shallots, chopped 20g butter Pinch of thyme 600ml chicken stock 250ml whipping cream 150ml hazelnut oil Salt and pepper For garnish 200g salsify, peeled, cooked and cut into 7.5cm batons 40ml olive oil Lemon juice to taste 40g butter 100g trompette mushrooms, cleaned and sautéd 80g spinach purée Salt and pepper !Roast halibut with lobster celeriac rémoulade, roasted salsify and hazelnut emulsion ### METHOD Cook the shallots for the celeriac rémoulade slowly in Sauternes. Add celeriac and sweat until slightly softened. Add truffle and lobster sauce to bind. Take off the heat and add the chopped lobster meat and parsley. Season and leave to cool. Sweat shallots for the hazelnut emulsion in butter. Add thyme, then chicken stock, and reduce by half. Add whipping cream, then blend hazelnut oil into sauce, and season. Pan-fry halibut in olive oil. Finish with lemon juice and butter. Season. Put the rémoulade in a ring in the centre of a plate, then place three pieces of salsify and sautéd trompettes around. Place halibut on top of the rémoulade and a quenelle of spinach purée on top of the halibut. Finish with a spoonful of hazelnut emulsion around. Andy McLeish Photo © Adrian Franklin
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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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