Roast halibut, apple & cucumber salad, sourdough croutons, grain mustard sauce

The Recipes / Fish

Roman Camp, Stirlingshire

2 halibut fillets (150g each)
20g finely diced apple
20g finely diced cucumber
20g finely diced tomato
20g sourdough croutons
2 cauliflower florets, finely grated
1tsp chopped chives

For the velouté
20g butter
20g chopped shallot
20g leek chopped
100ml white wine
100ml chicken stock
100ml fish stock
200ml double cream
Sprig of thyme
Pinch of lemon zest
2tsp of grain mustard

www.romancamphotel.co.uk

Serves 2

For the velouté, melt the butter, sweat off the shallot and leek, add the white wine and reduce until almost evaporated. Do the same in turn for the chicken and fish stock, then add the thyme and lemon zest and simmer for 5 minutes. Remove from the heat, pass through a sieve, add the mustard and check the seasoning. Keep warm.

Combine the apple, cucumber and tomato. Season the fish and place in a hot pan with some oil. Cook until golden brown, then turn the fillets over and take the pan off the heat to finish working. Gently spoon over apple and cucumber salad. Top with croutons and finely grated cauliflower. Pour over warm sauce.