January Recipe from Titchwell Manor's Head Chef Eric Snaith,  Halibut, Honey Soused Vegetables, Avocado Purée, Sorrel

(Serves 4 people)

Halibut works well with this dish, but the garnishes are very versatile and would work with most fish, especially Seabass or Turbot. The marinade is a great recipe and works with lots of different vegetables, and is particularly enhanced by using local honey, ours is from Brancaster. We use a lot of fresh sorrel; it grows really well in our herb garden and is definitely a good one to plant at home.

Ingredients

For the Halibut

4x 125g Halibut fillet

Dash of rapeseed oil

Knob of butter

Maldon salt

For the Vegetables

8 Baby turnips (½ cm of green left on)

8 Round radishes

8 Small cauliflower florets (same size as radishes)

1 Medium sized red onion, quartered into 'petals'

1 Carrot sliced into 'buttons' 2mm thick

For the Marinade

300g white wine vinegar

500ml Water

250g local honey

Juice of ½ a lemon

Pinch of salt

For the Avocado

150g Hellmans mayonnaise

150g crème fraiche

40g Lime juice

2 Ripe Avocados, peeled and stone removed

10g Wasabi paste

salt to taste

For Garnish

8 Sorrel leaves, washed

1 Golden beetroot very thinly sliced

1 Candied beetroot very thinly sliced

Preparation method

For the vegetables, combine all marinade ingredients and bring to the boil, add all vegetables and take off the heat, allow them to cool in the liquid.

For the avocado, combine and purée all of the ingredients in a blender, mix until it is smooth, pass this through a fine mesh sieve, season with salt to taste.

For the halibut, pre heat the oven to 200c.  Heat a non-stick frying pan until hot, add a little rapeseed oil and place the halibut in the pan, skin side up and turn down to a low to medium heat, leave the halibut until it is golden brown underneath, then turn onto a baking tray, skin side down. Season it with Maldon salt and put a small knob of butter on top of it, cook it in oven for 1-2 minutes, when you are able to peel the skin easily off, the Halibut is perfectly cooked.

To serve, bring the vegetables up to the boil, smear avocado on the base of the plate, add the sorrel leaves, then place the warm vegetables on the plate and top with the halibut, finish with slices of raw beetroot.

Enjoy!