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Difficulty: ***
Serves: 4
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A deliciously different main course made with the freshest halibut from the Island of Gigha
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Cooking Instructions
- heat the oven to 160 degrees c
- liquidise the tomato juice, sherry vinegar, cucumber, onions, lime juice, salt and pepper, tabasco and 80ml rapeseed oil, pass through a fine sieve and set aside
- heat a pan of boiling salted water, prepare and cook the asparagus until soft, carefully drain and cool and set aside
- heat 30 gm of butter in a frying pan, brown the nuts and breadcrumbs, season and set aside
- season the halibut fillets
- heat 30ml rapeseed oil in a non stick pan and sear the halibut fillets 4 mins each side, place on a baking sheet, top the halibut fillets with the nut mixture and put in the oven to keep warm
To serve
- heat 4 main course bowls
- warm the asparagus spears in a pan with butter, salt and pepper, drain
- mix the diced red pepper and tomato concasse into the gazpacho and pour into the bowls
- place the asparagus across the gazpacho and top with the halibut, serve immediately
Chefs note
A summer dish of chilled gazpacho and warm halibut, if preferred the gazpacho can be heated!