Fillet of Gigha halibut mornay

INGREDIENTS

SERVES 4

4 x 6oz halibut fillet portions

150ml fish stock

300ml milk

50g butter

50g plain flour

60g grated Scottish cheddar cheese

60g grated Gruyere cheese

DIRECTIONS

Melt the butter in a saucepan and stir in the flour until smooth.

Cook out for 1 minute; stir in fish stock, till evenly combined, stir until sauce thickens then incorporate the grated cheese.

Season to taste.

Place the halibut portions on a baking tray, coat with the cheese sauce and place in the oven for 10 minutes, until fish is cooked and sauce has coloured.

Serve with the halibut, new season crushed Jersey royals, cauliflower puree and florets, caper and dill beurre blanc

For the potatoes:

500g Jersey royals

10g wholegrain mustard

30g butter

DIRECTIONS

Place the potatoes in a pan of cold water bring to the boil and cook until tender approx 15-20minutes.

Drain potatoes, crush in a bowl, add the butter and mustard and season to taste.

For the cauliflower:

1 small head of cauliflower (trimmed into florets)

200ml of milk

100ml double cream

25g butter

DIRECTIONS

Trim the cauliflower into florets.

Reserve 9 florets for garnish.

Place all the ingredients in a pan and bring to the boil simmer for 12 minutes till cauliflower is soft.

Drain, transfer to a blender and blend to a smooth puree.

Season to taste.

Boil the florets for the garnish in salted water for 8 minutes then set aside.

For the beurre blanc:

1tsp white wine vinegar

2tsp white wine

2 shallots finely diced

1tsp double cream

250g unsalted butter

5g chopped dill

10g Lilliput capers

Seasoning

DIRECTIONS

Place the vinegar, wine and shallot in a small saucepan and reduce to a syrup.

Add the cream, reduce a little more, then add the butter and whisk in until amalgamated.

Season, pass through a sieve then add chopped dill and capers .

To serve, swipe the cauliflower puree across the plate, place crushed potatoes on top, with the fish on top of the potatoes.

Scatter the cauliflower florets around and drizzle the beurre blanc around the dish.

Garnish with red vein sorrel and charred lemon.

Graham Mitchell, head chef at the Newmachar Hotel