This simple recipe pairs firm, slightly sweet wild halibut with the delicate meat of Shetland mussels – cited as some of the best sustainable mussels in the world – complemented by the smooth texture of potato gnocchi (small Italian dumplings) and a portion of crushed peas. What’s not to like about this flavour combination?
If you’re a fan of seafood, then don’t miss artisan’s ‘From the Sea’ Seasonal Showcase on June 1, where we’ll be serving a specially crafted tasting menu featuring a handpicked selection of the finest fish sourced from the North East’s shores.
WILD HALIBUT, POTATO GNOCCI, CRUSHED PEAS AND SHETLAND MUSSELS
Hand rolled gnocchi
500g dry mashed potato (4 x potatoes baked and scooped out)
100g strong plain flour
Salt and pepper
1 finely diced shallot and 50ml white wine vinegar – reduced
1 tablespoon double cream
50g diced cold butter
2 tablespoons finely chopped chives
200g fresh peas
1 tablespoon crème fraiche
1 squeeze lemon juice
Salt and pepper
1 x 200g fillet of halibut
300g large Shetland mussels
2 asparagus spears (trimmed and peeled)
3 tablespoons fresh peas and broad beans
5 leaves of wild garlic
Wild leek flowers
Place the dry mash, flour, parmesan, salt and pepper and egg in a large mixing bowl and work the texture until it comes together to form a dough. Once this is achieved, begin to roll the gnocchi by cutting it into quarters and rolling each quarter into a sausage-like shape. Next, cut about 5cm squares, forming little pillows of gnocchi. Blanch in boiling salted water until the gnocchi begins to float. Remove and chill.
Make the beurre blanc by adding the shallot reduction to a pan with the cream and place on a medium heat. Bring to a simmer then whisk. Add in a little butter at a time until a shiny thick sauce is achieved. Keep in a warm place.
Blanch the peas in rapidly boiling salted water until just tender. Chill quickly and place in a food processor with the crème fraiche and a pinch of salt. Blitz the peas until broken down but the texture still remains. Season with salt, pepper and lemon juice.
Cook the mussels by placing them in a hot pan along with a splash of white wine and some aromats. Cook until the shells begin to open and strain them from the pan. Take the meat out of the shells and place in the warm beurre blanc.
To assemble the dish
Roast the halibut in a hot pan until golden. Flip the fish when cooked and baste with a little butter. Once cooked, remove the fish, season with lemon juice and leave to rest. Colour the gnocchi in a pan until nicely golden. Place in a pan of emulsion with the peas, broad beans and cooked asparagus. Place a ring of the crushed peas in the centre of the plate then position the halibut on top. Garnish the plate with the peas, gnocchi, broad beans and asparagus. Drape the cooked wild garlic leaves over the dish. Finish with the mussel beurre blanc, chopped chives and sauce. Decorate with the wild leek flowers and serve.