North Sea Halibut, Mussel Broth, Seasonal Yorkshire Vegetables

— Main by Head Chef Jon Appleby, Feversham Arms Hotel & Verbena Spa Preparation time: 1 hour, 15 minutes Cooking time: 20 minutes

INGREDIENTS

Makes 6 portions

Sauce

1 shallot, finely chopped

½ garlic clove, finely chopped

125ml white wine 250g fresh mussels 500ml whipping cream

50ml soy sauce

30ml lemon juice 50g kombu flakes 1 tsp ginger

Fish

6 x 140g portions of halibut

1 tbsp Yorkshire rapeseed oil

1 knob of butter 2 sprigs thyme

Herb Crust

25g parsley 25g chives

10g dill

100g Parmesan 100g fresh breadcrumbs

Other Ingredients

seasonal veg of your choice caviar (optional) crispy kale (optional) extra mussels/other shellfish, cooked in the sauce (optional)

METHOD

1. In a large pan, soften the chopped shallot and garlic for a few minutes before adding the white wine.

2. Add the mussels and steam until open.

3. Once the mussels are opened, add the whipping cream, soy sauce, lemon juice, kombu flakes and ginger to the pan. Stir and bring to the boil. Once to the boil, turn the heat off and let the sauce sit for 30 minutes.

4. Strain off the liquid into a separate pan and discard the contents of the strainer, keeping the sauce to the side.

5. Pan-fry one side of the fish on a medium heat in the rapeseed oil until it is cooked halfway through. 6. Turn the fish over and add a knob of butter and two sprigs of thyme to the pan. Once cooked, turn the fish back over and baste. Let it sit in the pan with the heat turned off for 3–4 minutes.

7. While the fish is resting, blend (or finely chop) the parsley, chives and dill. Mix with the Parmesan cheese and breadcrumbs to make a herb crust. Set aside.

8. Blanch the vegetables in boiling water for 1–1½ minutes before transferring the vegetables to a bowl of iced water.

TO SERVE

1. Top the fish with a thin layer of the herb crust and brown under the grill.

2. Add the blanched vegetables to the sauce and gently warm up on the hob.

3. Transfer the sauce and vegetables to your serving dishes and place the cooked halibut on top.