Heck of a Halibut
Welcome to this weeks Sailbrand blog, a 10-minute rest bite, refuel and refresh! This week, on top of an amazing halibut recipe that’s sure to impress, we also have a look at some of this week’s industry news, a fishy quiz for a bit of fun as well as everything you know about one of the biggest and best flatfish out there. Grab a coffee and let’s crack on…
Michelin Guide Announced
It’s that time of year again, where everyone’s favourite tyre maker sends chefs into a frenzy by announcing which restaurants make the cut into their little black book for the year. This year’s announcement will be made on October 1st at Imax London, with the chief Editor promising an exciting year for Great Britain that moves with the trends. Watch. This. Space.
Great British Menu Returns
This year the Great British Menu has returned to our screens on BBC2, with chefs creating menus for a lavish banquet to celebrate 70 years of the NHS, a worthwhile cause in anyone’s book we’d say! Can’t wait to see what this year’s amazing bunch of talent does, especially the fish course naturally.
Just for a bit of fun, here’s a little quiz to get your brain working while you plan for the weekend. Let us know on Facebook how you got on, no Googling!
- What is a young Pilchard called?
- What colour are the spots on a Plaice?
- Caviar is the eggs of what fish?
- Which fish, called Fugu in Japan, can be deadly if not prepared properly?
- What is the fastest fish in the world?
- In Finding Nemo, what is the name of Nemo’s father?
- What is the world’s largest fish?
- What was the first name of the weatherman whose last name was Fish?
- How many teeth can a shark grow during its lifetime?
- How long have fish been on the Earth?
Halibut with Crushed Potatoes, Aioli and Sea Vegetables
A magnificent Summer dish that works brilliantly with any sea vegetable you can get hold of. Talk to us today about stunning Halibut that can be sold to you in any amount, any prep you need. We may even have a bit of amazing fresh Samphire grass in while you’re there.
- 4 portions Halibut
- 200ml mayonnaise
- 2 strands saffron
- 2 cloves garlic
- 500g new potatoes
- 1 handful of mixed chopped herbs (parsley, dill chive, chervil make a nice mix)
- Olive oil
- Salt and pepper
- Sea herbs such as Samphire, salty fingers, sea beets, sea aster or oyster leaf
Boil the new potatoes until tender, then crush lightly with a fork, adding the herbs, salt, pepper and butter.
To make the Aioli, mix the mayo with the saffron, crushed garlic and a splash of boiling water, adding salt to taste.
Prepare and wash the sea vegetables, they may need blanching if they are quite large. Cook the halibut in olive oil, butter and salt on a medium heat, finishing for the last few minutes in the oven if needed.
Dress the plate with the aioli and sea vegetables, before adding the crushed potatoes and finally the cooked Halibut on top. This goes great with any green veg or even a Caesar salad.