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Pan roast Halibut, Fennel & Toasted Almonds by Michael Bremner of 64 Degrees, Brighton

Pan roast Halibut, Fennel & Toasted Almonds by Michael Bremner of 64 Degrees, Brighton

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.

Don’t miss Great British Menu 2017 winner chef Michael Bremner of 64 Degrees cooking his ever evolving tasty small plates using fresh, local produce at Foodies Festival Brighton on Hove Lawns from 5-7 May Bank Holiday Weekend.  Book tickets here: https://bit.ly/2GlPbT6

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