Phil Fanning Crispbread Recipes: Steamed Halibut with Rye Crispies

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple cider vinegar

Non-alcoholic wine provides similar acidity without alcohol.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives give a similar briny flavor.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is more accessible and less expensive.

Prepare a brine solution with salt and gorse flowers in lemon juice.

Submerge the halibut in the brine for about 30 minutes.

Peel onions and place them in a tray, cover with foil, and roast in the oven at 110 degrees Celsius for about 4 hours to create onion juice.

Prepare the pickling liquor by boiling white wine, white wine vinegar, sugar, and salt.

Add lemon zest, tarragon, and gorse flowers to the pickling liquor and bring to a boil.

Wash and prepare wild garlic by trimming off the green parts that may turn gray when pickled.

Chop the wild garlic bulbs and stalks for pickling.

Combine the wild garlic with fennel in the pickling liquor and let it sit in the fridge for a couple of weeks for maximum flavor.

Use the onion juice from the roasted onions as the steaming liquid for the halibut.

Soak dried kombu in water and place it in a roasting tin with some of the onion stock, then roast at 110 degrees Celsius for 4 hours until soft.

Prepare the rye crispies by powdering the rye flour and mixing it into a tempura batter.

Use a siphon gun to aerate the tempura batter before deep-frying it into small balls.

Once fried, season the crispy balls with bottarga and fennel pollen.

Plate the dish with the steamed halibut, topped with wild garlic, bottarga, and brown onion juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens