Wild halibut on bacon and cabbage with oyster mayonnaise

The Lodge at Ashford Castle, County Mayo

4 x 150g pieces wild halibut
Olive oil

Bacon and cabbage
½ head spring cabbage, shredded
2 smoked bacon rashers, diced
100ml double cream

Oyster mayonnaise
4 oysters
1tsp mustard
1 egg yolk
Juice of ¼ lime
200ml rapeseed oil

Tempura oyster
4 oysters
50g self raising flour
1 egg
100ml sparkling water


Serves 4

Season the fish on both sides with salt and pepper. Heat a frying pan until very hot, add a little oil, and fry the halibut until golden brown on one side: do not be tempted to turn too early. Turn over, add a knob of butter, and remove from heat. The fish will finish cooking in a matter of seconds, so do not overcook.

Melt the butter for the cabbage gently in a pan, then add the bacon. Cook for 2 minutes over a moderate heat, then add the cabbage and cook for a further 2 minutes. Add the cream, turn up the heat, and remove from the heat once the cream has reduced sufficiently.

Blitz the oysters, mustard, egg yolk and lime together in a food processor. Slowly add the oil until the mixture emulsifies into a mayonnaise.

Make a tempura batter with the flour, egg, water, and a little salt. Coat the oysters and deep fry for 1 minute.