CANCEL
 

Halibut, bacon and cabbage

 
 

Executive Head Chef Jonathan Keane shares this delicious halibut recipe, perfect to recreate at home.

 

Executive Head Chef, Jonathan Keane at The Lodge at Ashford Castle, shares his delicious recipe for halibut on a bed of oyster aioli. A great dish to impress your friends and family with.

If you enjoyed following the recipe below, we would love you to share your pictures with us, tagging @TheLodgeAshford on your Instagram post.

The below recipe makes two servings.

Ingredients:

  • 180g of turbot or halibut per person
  • 100g chopped green cabbage
  • 2 rashers of diced bacon
  • 200ml cream

For the oyster aioli

  • 8 oysters
  • 6 egg yolks
  • 2 teaspoon of mustard
  • Lemon juice
  • 2 teaspoon of white wine vinegar
  • 600ml of vegetable oil

Method:

  1. For the aioli, open the oysters and remove them from their shells
  2. Add the egg yolk, mustard, lemon juice, vinegar, salt and pepper. Add to a mixer and gradually add oil and seasoning
  3. Leave aside
  4. Sweat bacon in some olive oil and add cabbage, cook for one minute
  5. Pour a dash of cream in and reduce it until the cabbage is cooked
  6. Pan fry the fish in hot olive oil and add a teaspoon of butter.
  7. Assemble the dish

For more recipe ideas, check out our at home blogs for inspiration.

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