Halibut & Sous Vide Lemon Jelly | Recipe by sousvidetools.com

Pan-fried halibut, crab, lemongrass consommé and sous vide lemon jelly

Pan-fried halibut, crab, lemongrass consommé and sous vide lemon jelly Fish and Seafood
  • COOK TIME: 4 hours
  • PREP TIME: 2 hours
  • DIFFICULTY: Easy
  • SERVES: 6

Ingredients

Halibut

  • 6 200g halibut fillets
  • 1 avocado, skin and stone removed then cubed
  • 200g of white crab meat
  • 350g of pink fir apple potatoes

Lemon grass consommé

  • 500ml of Chicken stock
  • 3 lemon grass stalks, finely chopped
  • 2 tomatoes, roughly chopped
  • 50g of ginger, chopped
  • 1 garlic clove, chopped

Lemon jelly

  • 1 lemon, sliced
  • 200ml of rapeseed oil
  • 200ml of water
  • 1 tsp of agar agar flakes
  • salt
  • sugar

Compressed cucumber

  • 1 cucumber, peeled and deseeded with the skin reserved
  • 1 tbsp of grain mustard
  • 1/2 tsp of salt
  • 1 tbsp of honey
  • 3 tbsp of rapeseed oil

Method

This delicious recipe by chef Kevin Mangeolles has been recreated for our website with kind permission from Great British Chefs

Method

  1. Begin this recipe by preparing the lemon grass consommé. To do this you will need to add all of the ingredients to a pan and heat on the stove. Once boiling, reduce the heat and leave to simmer for one hour
  2. Take the pan from the heat and leave to cool before passing the mixture through a muslin cloth
  3. To prepare the lemon jelly you will firstly need to fill and preheat your water oven to 85°C
  4. Use the salt and the sugar to season the sliced lemon. Place the ingredients into a vacuum pouch and seal
  5. Submerge the pouch into the water oven and leave to cook for 2 hours
  6. Once cooked, take the lemon out of the pouch and add to the 200ml of water. Blitz until smooth before then passing through a very fine sieve. Transfer the mixture to a pan and add a teaspoon of agar agar flakes. Gently heat and leave to simmer for 5 minutes
  7. Pour the mixture into a suitable container then transfer to the fridge. Once set, the jelly can be cut into cubes and set aside until ready to serve
  8. Now move on to making the compressed cucumber which will accompany the dish. Take the reserved cucumber skin and dry in a cool oven. Ground the skin to a fine powder and set aside
  9. Take the mustard, honey, oil and salt and combine together to make a dressing. Slice the cucumber into long strips and place in a vacuum pouch along with the dressing. Seal the pouch and place in the fridge
  10. Once the cucumber has been refrigerated for two hours, remove the strips from the pouch and cut into squares. Roll each square in the ground cucumber skin and set aside until ready to serve

Halibut

  1. Add the halibut to a pan and fry. Once the skin begins to crisp, tip in the boiled potatoes
  2. For the halibut, you will firstly need to boil the potatoes in salted water. Once tender, drain and set aside
  3. To arrange the dish, arrange 3 of the cucumber cubes on the side of each plate. Place cubes of the avocado on the opposite side with the sous vide lemon jelly dotted between the cubes. Arrange the crab meat on top of the avocado and jelly
  4. Finally, place the potatoes in the middle of the plate with the halibut on top. Take the consommé and use this to pour over the fish
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