Fillet of halibut, baby vegetables, pearl potatoes and keta caviar

The Recipes / Fish

Danesfield House Hotel, Buckinghamshire

4 halibut fillets around 140g (or any other large flat fish)

12 baby carrots
8 asparagus spears (or 12 Thai asparagus spears out of season) 12 baby leeks
12 baby fennel

2 large waxy potatoes
Pinch of saffron

1 small shallot, sliced
50ml white wine vinegar 100ml white wine
Splash double cream
125g cold unsalted butter, in small cubes

280g large leaf spinach, stalks removed Splash of olive oil

1 small jar keta caviar
Pea shoots to garnish

Serves 4

Peel the baby carrots and asparagus and trim the baby leeks and fennel. Blanch in salted water, cool in iced water, and set aside.

Peel the potatoes and cut out 20 small balls with a Parisian scoop. Cook in boiling water with the saffron until just cooked, then remove and cool.

Reduce the shallot with the white wine vinegar to a syrup, then add the wine and reduce to a syrup again. Add the cream and bring to the boil, then stir in the ice cold butter a couple of cubes at a time until all the butter has been emulsified. Season, pass through a fine sieve and keep warm.

Sauté the spinach in a splash of olive oil; season and drain on a clean cloth.

To cook the fish, evenly coat the bottom of a non-stick pan with olive oil and place over a medium heat. Season both sides of the fish with salt and place presentation side down in the pan. Cook until golden brown then flip the fish and cook for another 60 seconds. Allow the fish to rest for two minutes before serving.

To serve, re-heat the baby vegetables, potatoes and samphire in a pan with olive oil and unsalted butter. Season with salt and a little cracked black pepper. Transfer to a draining cloth. See picture for plating.