Halibut Wrapped in Chicken Skin, Squash, Kale & Douglas Fir Salad | Recipe by sousvidetools.com

Halibut Wrapped in Chicken Skin, Squash, Kale & Douglas Fir Salad

Halibut Wrapped in Chicken Skin, Squash, Kale & Douglas Fir Salad Charcoal Cooking Recipes
  • COOK TIME: 90 mins
  • PREP TIME: 30 mins
  • DIFFICULTY: Medium
  • SERVES: 2-4


Halibut Wrapped In Chicken Skin

1x  600g Halibut Loin, Skinned

500g Chicken Skin, All Flesh Removed

Transglutaminase Powder

Squash Puree

1 small Crown Prince or Butternut Squash

A Small Handful Thyme




Douglas Fir Oil

200g Douglas Fir Needles

200g Sunflower oil

Douglas Fir ‘Vinaigrette’

100g Douglas Fir Oil

150g Apple Juice

30g White Wine Vinegar



Another fabulous piece of charcoal cookery from our Kasai® Brand Ambassador, Tommy Banks.

Halibut Wrapped In Chicken Skin

Lay out the chicken skin on a chopping board, making sure each piece has a small overlap.

Sprinkle the entire section of skin with transglutaminase powder.

Place the halibut loin on top of the chicken skin, next to the edge closest to you and roll it away securing the chicken skin tightly to it as you do so.

Once the entire loin has been wrapped, ballotine it tightly with cling film.

Place the ballotined halibut loin into a vacuum pack bag and seal at full pressure.

Place into a pre-heated water bath set to 50ºC for 35 minutes.

Remove from the bath and reserve for further cookery.


Squash Puree

Slice the squash in half lengthways and season well with oil and salt.

Lay the thyme sprigs on top and place in a preheated 160ºC oven for 90 minutes.

Once the squash is well caramelised on the outside and soft all of the way through, remove from the oven.

Use a spoon to remove the flesh and blend in a food processer until smooth.


Douglas Fir Oil

Warm the needles and oil in a saucepan until it reaches 70ºC.

Once the oil has reached temperature, transfer to a food processer and blend at a high speed for at least 8 minutes.

Leave this mixture to macerate overnight.

The next day, pass the oil through bleached muslin cloth.


Douglas Fir ‘Vinaigrette’

To make the vinaigrette, combine all ingredients and whisk to loosely combine.

Season well with good salt.


To Cook

  • Wrapped Halibut Loin
  • Butternut Squash, Roughly Diced
  • Kale, Picked

Use the hottest part of the BBQ to sear the halibut loin all over.

Once the chicken skin is crispy, remove from the BBQ and set aside to rest.

Whilst the fish is resting, char the butternut squash and wilt the kale on the BBQ.

Carve the halibut into 1 inch sized medallions and serve with the charred squash, squash puree and kale.

Dress the entire plate with the Douglas Fir dressing.

For an extra nice tough, finish the dish with freshly chopped chives and pickled wild garlic capers.

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