Halibut with Sautéed Mushrooms and Potato Wrapped Deep-Fried Quail’s Eggs

Seared halibut served with creamed mushrooms, blanched heritage vegetables, and unique potato-wrapped deep-fried quail eggs.

Seafood Mushrooms Fine Dining Halibut Quail Eggs

Estimated Nutrition

Calories

1205.2

kcal / serving

4820.6 kcal total

Carbs

26.4g

per serving

105.5 g total

Fat

102.6g

per serving

410.2 g total

Protein

45.6g

per serving

182.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

for the mushrooms

100

Double Cream

100

Unsalted Butter

for basting fish

piece

Egg Yolk

Liquids

500

Chicken Stock

NutsSeeds

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

sprigs

Chervil

for garnish

OilsFats

tbsp

Olive Oil

500

Vegetable Oil

for deep frying

Other

piece

Quails' Egg

soft boiled

Seafood

piece

Halibut Fillet

skin on and pin-boned

Vegetables

400

Wild Mushrooms

mix of morels, ceps, and black trumpets

150

Purple Sprouting Broccoli

cut into florets

1.5

bunches

Baby Heritage Carrots

mix of colours

piece

Potato

peeled

Method

Reduce the chicken stock by one third in a saucepan over medium-high heat.

Sear the halibut skin-side down in hot olive oil for 3 minutes then flip and cook for 3 more minutes.

Sauté the mushrooms in 50g of butter for 2 minutes before stirring in cream and reduced stock.

Blanch the broccoli and carrots in boiling water until tender and refresh in ice water.

Sauté the blanched vegetables in the remaining 75g of butter for 2 minutes.

Preheat vegetable oil in a deep fryer to 180°C.

Baste the halibut with 100g of butter and set aside to rest.

Spiralise the potato, coat strands in egg yolk, wrap around quail eggs, and fry for 2 minutes.

Plate the fish surrounded by vegetables, mushrooms, and fried eggs garnished with chervil.