Milk-poached smoked halibut, Erengii, shellfish and walnut crumble

plat <b>To cook the halibut:</b>|750g halibut | 5dl whole milk | 10g thyme | 20g garlic | 20g summer savory | 50g butter | 30g lecithin | <b>For the garnish:</b>| 130g courgette | 130g carrot | 100g marrow fat peas | 50 Chioggia beetroot | 5 mini leeks | 10 mini-pattypan squash | 750g Erengii mushrooms | 25ml olive oil | 100g creme fraiche | 15g chives | 100g oysters | 15g aniseed | 1 lemon quarter | <b>For the savoury crumble:</b>| 50g wheat flour | 50g grated Parmesan | 25g crushed walnuts | 25g almond powder | 50g unsalted butter | 2.5g Espelette chilli | 2.5g salt | 1.5g pepper | <b>Dressing:</b>| mertensia <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content"><b>Cooking the halibut</b><br> - Place the milk, thyme, garlic and savory in a large saucepan. Add the halibut fillets to the cold milk and bring to the boil. Turn off the heat, cover and leave to stand for 5 minutes. Remove the halibut fillets and set aside the milk. Strain the milk to remove the herbs, then add the butter and lecithin.<br> - Emulsify in a bain-marie. </span> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content"><b>Preparing the garnish</b><br> - Wash the vegetables. Peel the carrots and beetroot then dice the carrots and courgettes. Halve the marrow fat peas. Finely slice the beetroot and cut with a 2-cm-diameter cutter. Place the carrots and courgettes with the mini leeks, pattypan squash and marrow fat peas in a large pan of boiling salted water. Cook then stir-fry the vegetables in a large frying pan with a drizzle of olive oil.<br> - Halve the Erengii mushrooms. Score the insides with a sharp knife, then flash-fry them on the plancha.<br> - Open the oysters, rough crush then mix with the aniseed, fresh cream and chives. Grate the zest of a lemon quarter then mix together.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content"><b>Preparing the savoury crumble</b><br> - Rub together the flour, butter, grated Parmesan, almond powder and crushed walnuts with the tips of your fingers. Add the chilli, salt and pepper.<br> - Spread over a sheet of silicone or baking parchment and bake for 8 to 10 minutes at 200°C.<br> - Dress the dish on a place by placing the fish in the middle and surrounding with the vegetables. Sprinkle the crumble over it and add a few mertensia leaves.</span> </div> </li> </ul> French PT60M PT50M
Difficulty Easy
Preparation 50 minutes
Cooking 60 minutes

Ingredients

Preparation

5 people
<b>To cook the halibut:</b>|750g halibut | 5dl whole milk | 10g thyme | 20g garlic | 20g summer savory | 50g butter | 30g lecithin | <b>For the garnish:</b>| 130g courgette | 130g carrot | 100g marrow fat peas | 50 Chioggia beetroot | 5 mini leeks | 10 mini-pattypan squash | 750g Erengii mushrooms | 25ml olive oil | 100g creme fraiche | 15g chives | 100g oysters | 15g aniseed | 1 lemon quarter | <b>For the savoury crumble:</b>| 50g wheat flour | 50g grated Parmesan | 25g crushed walnuts | 25g almond powder | 50g unsalted butter | 2.5g Espelette chilli | 2.5g salt | 1.5g pepper | <b>Dressing:</b>| mertensia
    • 1
      Cooking the halibut
      - Place the milk, thyme, garlic and savory in a large saucepan. Add the halibut fillets to the cold milk and bring to the boil. Turn off the heat, cover and leave to stand for 5 minutes. Remove the halibut fillets and set aside the milk. Strain the milk to remove the herbs, then add the butter and lecithin.
      - Emulsify in a bain-marie.
    • 2
      Preparing the garnish
      - Wash the vegetables. Peel the carrots and beetroot then dice the carrots and courgettes. Halve the marrow fat peas. Finely slice the beetroot and cut with a 2-cm-diameter cutter. Place the carrots and courgettes with the mini leeks, pattypan squash and marrow fat peas in a large pan of boiling salted water. Cook then stir-fry the vegetables in a large frying pan with a drizzle of olive oil.
      - Halve the Erengii mushrooms. Score the insides with a sharp knife, then flash-fry them on the plancha.
      - Open the oysters, rough crush then mix with the aniseed, fresh cream and chives. Grate the zest of a lemon quarter then mix together.
    • 3
      Preparing the savoury crumble
      - Rub together the flour, butter, grated Parmesan, almond powder and crushed walnuts with the tips of your fingers. Add the chilli, salt and pepper.
      - Spread over a sheet of silicone or baking parchment and bake for 8 to 10 minutes at 200°C.
      - Dress the dish on a place by placing the fish in the middle and surrounding with the vegetables. Sprinkle the crumble over it and add a few mertensia leaves.

    Products :

    Garlic granules

    Albert Ménès
    €5.90
    80 g (73,75 € / kg)

    Thyme

    La Grande Épicerie de Paris
    €5.40
    25 g (216,00 € / kg)

    Extra-virgin olive oil - Aix-en-Provence olive oil AOP

    La Grande Épicerie de Paris
    €18.90
    50 cl (37,80 € / L)

    Organic Espelette chili AOP powder

    Maison Arosteguy
    €11.50
    50 g (230,00 € / kg)

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