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Pan fried Halibut, Minted Pea Pure, Pickle Shitake Mushroom & Roasted Baby Golden Beetroot



  • 180gr Halibut
  • 500 ml Vegetable stock
  • 100 ml water
  • 100 gr sugar
  • 100 ml white vinegar
  • 100 gr Peas
  • 20 gr Shitake mushroom
  • 10 gr mint
  • 3 Baby golden beetroot
  • ½ Shallots



  1. Begin by preparing the pea pure. Heat a pan on the hob and sweat half shallots, when the shallots are golden add peas and vegetable stock and let cook for 5 minutes. Blitz the pea with 10 gr of mint.
  2. Prepare the pickle liquid with the same amount of water, sugar and white vinegar.
  3. Blanch for 3 minutes shitake mushroom and soak in the pickle liquid
  4. Blanch the baby golden beetroot and roast with butter until golden brown colour
  5. Fry the halibut in a pan for 4 minutes, or until golden brown on the serving side. Turn the fillets over, add a knob of butter to the pan and cook for another minute or so, or until they reach an internal temperature of 42°C. Season the fillets and finish with lemon juice.
  6. To serve spread pea pure over the plate and place the halibut fillets on top, on the side place pickle shitake mushroom and roasted beetroot.
  7. Garnish with basil cress, shaved purple carrots and a drizzle of olive oil.


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