Name: Lisa Goodwin-Allen’s Halibut Veronique With Potato Confit, Grape Sauce & Chervil
Yield: 2
Ingredients: 2 tbsp sunflower oil; 2 x 100g/4oz halibut loin steaks; Salt; 25g/1oz butter; ½ lemon; Fronds of fresh dill, to garnish; For the grape sauce; 40g/1½oz olive oil; 50g/2oz butter; 160g/5¼oz peeled and finely sliced shallots; 1 clove garlic, peeled and chopped; 30g/1¼oz white button mushrooms, wiped and finely sliced; A few sprigs fresh tarragon, picked; 100ml/4fl oz vermouth; 200ml/7fl oz grape juice; 300ml/½pt fish stock; 2 tsp lemon juice; 170g /5¾oz crème fraîche; A good pinch of Maldon Sea Salt; For the verjuice grapes; 10 seedless black grapes; 20g/¾oz verjuice; 1 tsp honey; For the pickled cucumber; ½ cucumber; 4 tsp white wine vinegar; 2 tsp sugar; 2 tsp water; For the confit potato; 2 large Maris Piper potatoes

VMG Recipes