Baked halibut with pea mousse and sauce vierge

servings4
1 hour 30 minutes

Ingredients

Halibut fillets

  • 4 halibut fillets, each 200g in weight
  • olive oil
  • salt

Pea sorbet

  • 500g of peas
  • 500g of water, cold
  • 100g of sugar
  • 5 sprigs of lemon thyme
  • 1 gelatine leaf

Pea mousse

  • 300g of peas
  • 1000ml of water
  • 1 pinch of salt
  • 1 pinch of caster sugar
  • 1 1/4 gelatine leaf, soaked in cold water for 5 minutes
  • 100ml of double cream, lightly whipped
  • 1 tsp lemon juice

Sauce vierge

  • 85g of olive oil
  • 4g of coriander seeds
  • 25g of lemon juice
  • 2 tomatoes, blanched, skinned, deseeded and diced
  • 5g of basil leaves, finely chopped

To serve

  • pea shoots
  • coriander leaves
  • fresh peas, blanched

Method

1
Begin by preparing the pea sorbet. Soak the gelatine in cold water for 5 minutes. Place 500ml of cold water and sugar in a pan and mix together. Bring to the boil and add the peas, lemon thyme and gelatine. Transfer the mixture to a blender and blitz on full speed until smooth
  • 500g of water, cold
  • 500g of peas
  • 100g of sugar
  • 5 sprigs of lemon thyme
  • 1 gelatine leaf
2
Pass through a fine strainer, cool down in a bowl over ice water then place in a Pacojet container and freeze. Alternatively, churn in an ice cream maker
3
For the pea mousse, add the water, salt and sugar to a pan and bring to the boil. Add the peas and cook for 3 minutes. Strain (reserving the cooking liquor) and transfer the peas to a bowl of iced water to refresh
  • 1000ml of water
  • 1 pinch of salt
  • 1 pinch of caster sugar
  • 300g of peas
4
Measure out 75g of the pea cooking liquid and while still warm, add the gelatine, stirring to dissolve
  • 1 1/4 gelatine leaf, soaked in cold water for 5 minutes
5
Drain the peas, add to a blender and blitz on full speed until smooth, then add the pea water, lemon juice and gelatine mix and blitz again. Pass through a sieve, fold into the cream until combined and season with salt to taste. Transfer to the fridge to set
  • 100ml of double cream, lightly whipped
  • 1 tsp lemon juice
6
To prepare the sauce vierge, add the olive oil, coriander seeds and lemon juice to a pan and warm to 70°C. Remove from the heat and set aside to infuse for 1 hour
  • 85g of olive oil
  • 4g of coriander seeds
  • 25g of lemon juice
7
Preheat the oven to 180°C/gas mark 4
8
To cook the halibut, rub the fish in olive oil and season with salt. Place the fillet on a non-stick baking tray and cook in the oven for approximately 5 minutes, so that it is still slightly undercooked. Remove from the oven and allow to rest for 2 minutes
  • olive oil
  • salt
  • 4 halibut fillets, each 200g in weight
9
Meanwhile, to finish the sauce vierge, strain out the coriander seeds through a fine sieve and stir through the diced tomato flesh and basil
  • 2 tomatoes, blanched, skinned, deseeded and diced
  • 5g of basil leaves, finely chopped
10
To serve, place the halibut onto plates and add quenelles of the pea mousse. Spoon over the sauce vierge and garnish with pea shoots, coriander leaves and fresh peas before serving
  • pea shoots
  • coriander leaves
  • fresh peas, blanched