Foodies blog

Recipes

Pan roast Halibut, Fennel, Toasted almonds by Michael Bremner, Great British Menu Winner

(serves 4)

4 x 120g Halibut fillet skinned and trimmed

500ml cold water

40g salt

100g butter

1 fennel

50ml lemon juice

100ml olive oil

salt

50g Flaked almonds

80g milk powder

100g butter

1tbsp chopped parsley

250ml Champagne

250ml Yoghurt whey

200g Butter

Salt

 

Method

Brine-

Mix the water and salt until dissolved. Add halibut and brine for 20 minutes. Remove from the brine and pat dry. Store in the fridge until needed.

 

Fennel salad-

Thinly slice the fennel and dress with the lemon juice, olive oil and salt.

 

Almond and brown butter crumb-

Toast the flaked almonds until golden. Melt butter and add the milk powder, cook until golden. Drain on paper towel, mix with the almonds and parsley, season with salt.

 

Whey emulsion-

Boil and reduce the champagne and whey to around 100ml start adding the butter slowly and whisk until fully melted and thickened slightly.

 

Halibut-

Oil the halibut and add to a hot pan and cook for around 2/3min add the butter, turn the halibut over and cook for a further 2/3min. Remove from the pan and serve.

 

 

 

Next Event

Brighton  5th, 6th & 7th May 2018

 

Brighton Hove Lawns, Kingsway Road, Brighton

Foodies Festival, the UK’s biggest food festival, returns to Brighton Hove Lawns.

Watch Great British Bake Off Winners baking live in The Cake & Desserts Theatre. Meet Michelin starred Chefs, Great British Menu Winners, MasterChef Champions and top local chefs cooking their signature recipes in the Stoves Chefs Theatre.

Feast in the Street Food Avenue; learn to bake in the Cake and Bake Theatre; enjoy afternoon tea in the Vintage Tea Tent; taste wine, champagne and craft beer in the Drinks Theatre; buy from local producers in the Artisan Market; kids enjoy the Childrens Cookery Theatre; live music on the Live Music Stage; enter the Chilli Eating Competition; refreshing cocktails from the Bar Bus and Pimms Teapot and have a fun day out in the VIP experience.

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