Halibut & celeriac
Halibut & celeriac
JM Finn, Chef: Zack Mila
4 x 160g halibut portions, skinned 25g pomace oil
350g unsalted butter
2 cloves garlic, lightly crushed
1 bay leaf
1 sprig of thyme
Rind of ½ lemon 1 celeriac
10ml pomace oil
10ml truffle oil
250g celeriac, 1cm dice
500ml whole milk
25g unsalted butter
150g celeriac, julienned
1tbs pomace oil
½ lemon, juice only (save rind for fish)
1 chorizo sausage, pricked 25ml pomace oil Cucumber herb oil
Peel from 1 whole cucumber 30g chives, chopped
30g flat leaf parsley, chopped
Zack Mila works for CH&Co, and is the in-house chef at JM Finn. Consistent with a top quality service and personal relationships, which are the hallmarks of JM Finn’s investment proposition, offering dining facilities that match are an important aspect of doing business with JM Finn.
Start by peeling the celeriac and cutting out four 1.5cm thick slices for the barbecue. Use a 7cm round cutter to create regular discs. The excess will be put aside for the purée. Mix both oils together, brush and season the discs with salt, and cook for 1-2 minutes each side on a hot barbecue or griddle until slightly tender.
Weigh out and dice the celeriac for the purée. Cook gently on a medium heat with the milk until completely soft, then drain and transfer the flesh to a blender. Add the butter and some of the milk – start with a small amount, adding more if needed – and blend until thick and silky smooth. Season with salt and white pepper and pass through a fine sieve.
Weigh out and cut the celeriac for the pickle into fine strips. Mix with the oil and lemon juice by hand in a bowl, lightly season with salt and white pepper, and leave for 30 minutes. Drain off the liquid before plating.
Lightly fry the chorizo in the pomace oil for 5 minutes until all the oil from the sausage has been released. Allow to cool slightly then strain using fine muslin and a sieve.
Blitz the cucumber oil ingredients in a blender on a high setting for 1 minute. Season and pass through fine muslin.
For the crisps, finely slice a peeled parsnip on a mandolin, brush lightly with pomace oil and cook between 2 silicone pads at 160 ˚C for 15 minutes or until golden brown, then season.
To cook the fish heat a non-stick frying pan until very hot. Add the oil, season the fish (at room temperature) and colour the presentation side; this should be very quick. In a separate pan, melt the butter with the garlic, bay, thyme, and lemon rind, then thoroughly mix in 150ml of water. Season the butter mixture, bring to 60 ˚C, then hold the temperature. Turn the fish and place into the butter emulsion to cook gently for a further 7 minutes.
Garnish with nasturtium leaves, parsnip crisps, and both oils.