Halibut of Gigha with Red Onion Jam
This recipe is by Chef Gordon, aboard Glen Massan and Glen Tarsan
Halibut of Gigha with Red Onion Jam
2 5-oz boneless, skin-on halibut fillets
1 tsp olive oil
1 large clove garlic, minced
2 tsp lemon zest
Juice 1/2 lemon, divided
1 tbsp chopped flat leaf parsley
Pinch each sea salt and fresh ground black pepper, or to taste
Poaching marinade Liquor for Halibut
100mls Bilgewater Gin
Juice of a lemon and 2 strips of peel
Juice of a lime and 1 strip of peel
6 juniper berries
10mls cider vinegar
50mls of Vermouth plus one bay leaf
Mix ingredients together and place the halibut flesh side (don’t cover the fish skin) down in a sealable container, place in the fridge for 4 hrs for a stronger perfume leave overnight. Remove from marinade prior to cooking and pat dry.
Cooking the Halibut:
1. Preheat oven to 400ºF.
2. In a large non-stick baking dish, add halibut skin side down and drizzle with oil.
3. Top with garlic, lemon zest and 2 Tbsp. juice and parsley, dividing evenly. Season with salt and pepper.
4. Bake for 12 to 14 minutes, until halibut flakes easily when tested with a fork. Drizzle with remaining lemon juice and serve.
Pickled Halibut cheek
2 halibut cheeks, from medium sized Halibut
salt and white pepper to taste
1 tbsp. olive oil
1/4 cup white wine
1 tbsp. white wine vinegar
1 tbsp. cider vinegar
1 small garlic clove, minced
1 tbsp. whole grain Dijon mustard
1. Pat the halibut cheeks dry, and season with salt and pepper. Place the oil in a skillet set over medium-high heat. When very hot, add the cheeks and cook one minute on each side, or until almost cooked through. Transfer cheeks to a plate.
Drain excess oil from the skillet.
2. Add the wine and garlic and cook until wine is reduced by half, add vinegars bring to a simmer. Simmer and reduce it slightly Mix in the mustard and season the liquid with salt and pepper.
3. Return the cheeks to the skillet and heat them in the sauce until cooked through, about two minutes.
4. Place the cheek next to the Halibut steak on the plate.
Red Onion Jam
2 tablespoons olive oil
2 large red onions, halved and thinly sliced
1/2 cup dry red wine
2 tbsp. light brown sugar
1/2,tsp chopped fresh thyme
2 tablespoons balsamic vinegar
large pinch sea salt, plus more to taste
large pinch of freshly ground black pepper, plus more to taste
1 medium cooked beetroot
1. Heat olive oil in a medium skillet over medium heat until shimmering. Add onions and cook until softened and just translucent, 8 minutes, stirring occasionally.
2. Add in finely chopped beetroot, wine, sugar, thyme, vinegar, and salt. Bring to a boil, then reduce heat low, and let simmer until liquid thickens and becomes syrupy, about 1 hour, stirring occasionally. Season with additional salt and pepper to taste.
3. Transfer onion jam to a bowl and let cool, then serve or store in an airtight container in the refrigerator for up to 2 weeks, letting onion jam return to room temperature before using.
Sautéed Leeks with smoked Ayrshire Bacon
1. Cook lean bacon in a pan with a little olive oil, remove and place onto kitchen paper to collect fats and oil.
2. Clean and finely chop 1 medium leek, place into pan used for bacon with a little olive oil and butter, season with salt and pepper when the leeks start to soften add the bacon and cook to taste and texture.
Delicate Dill Butter
1. Finely chop a tspn of fresh dill and mix through some softened Scottish butter.
Broad Beans and Garden Peas
1. Bring a 2 pan of water to the boil with a good pinch of sea salt add the peas to one and broad beans to the other 3/4 minutes. Drain ready to plate.
On one side of the plate, spoon red onion jam onto plate and drag across a thin line to the other side of the plate. Halfway along the line of jam place an oval mound of leeks, brush the halibut with the dill butter and place on top of the leeks. Place the broad beans and peas in a line parallel to the fish and place a few micro herbs of your choice along the line of peas and broad beans. Rest the sliced pickled halibut cheek in the empty space at the tail of the jam. Drizzle with extra virgin olive oil and serve.