recipe for Steamed Gigha Halibut with Scottish Asparagus
and Gazpacho sauce comes from the Loch
Fyne Oysters Shop.
Loch Fyne started with one inspirational idea - to grow
oysters in the clear, fertile waters of Loch Fyne - and
has developed into a cluster of businesses whose success
is built on an honest approach to superb quality food.
All Loch Fyne businesses abide by the guiding environmental
principles established by John Noble and Andy Lane at the
outset. The companies work together to ensure that only
the very best produce - farmed and fished to the highest
quality and environmental standards - reaches the kitchens
and plates of their customers.
4x 180gms Gigha Halibut fillets
Salt and freshly milled black pepper
100ml tomato juice
20ml sherry vinegar
60gms red onion
30gms spring onions
80ml extra virgin rapeseed oil
2 drops of Tabasco
Juice of ½ lime
50gms finely diced red pepper
50gms tomato concasse
300gm bunch of Seasonal Scottish Asparagus(May and June)
80gms chopped hazelnuts
100gms fresh white breadcrumbs
60gms melted butter
the tomato juice, sherry vinegar, cucumber, onions, lime
juice, salt and pepper, tabasco and 80 ml rapeseed oil,
pass through a fine sieve, reserve.
a pan of boiling salted water, prepare and cook the asparagus
al dente, carefully drain and cool, reserve.
30 gms of butter in a frying pan, brown the nuts and breadcrumbs,
the halibut fillets.
30 ml rapeseed oil in a non stick pan and sear the halibut
fillets 4 minutes each side, place on a baking sheet,
top the halibut fillets with the nut mixture and put in
the oven to keep warm.
4 main course bowls.
the asparagus spears in a pan with butter, salt and pepper,
the diced red pepper and tomato concasse into the gazpacho
and pour into the bowls.
the asparagus across the gazpacho and top with the halibut,
summer dish of chilled gazpacho and warm halibut, if preferred
the gazpacho can be heated!
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