Fillet of halibut with truffle foam

Serves

Ingredients

4 x 140g halibut fillets, skin off (alternatively, cod or hake fillet) 175g Savoy cabbage, finely shredded

1 large carrot, grated

Sprig of thyme and rosemary

2 cloves of garlic, finely chopped

55g duck fat

150g peeled Maris Piper or Rooster potatoes 125g butter, for smoking, plus one extra knob of butter Salt and pepper, to season

Handful of smoking chips

½ lemon

For the sauce

Reduce 50ml double cream by half, add 50ml red wine jus and freshly grated truffle, and bring to a simmer. Take pan off the heat and use a hand blender to foam.

Method

Spread smoking chips on an oven tray, then place a rack on top. Put 125g of butter in a metal container, place on rack, and cover with foil. Heat on a medium setting and allow to smoke for 10 minutes. Take off and leave for another 10 minutes. Allow butter to cool, place in fridge to set.

Boil potatoes until soft. Mash, add the smoked butter and seasoning, set aside. Melt duck fat in a pan. Add cabbage and carrot. Sweat for a few minutes. Add the garlic, thyme and rosemary. Cook for another 5 minutes, season and set aside. Place halibut fillets in a warm sauté pan and cook for 2-3 minutes each side. Add a squeeze of lemon, season and add knob of butter. Baste the fish with the liquid. Serve with sauce.