1x3.5kg Norwegian white halibut, whole but gutted 50gms soft butter 50gms finely chopped shallots 5gms finely chopped garlic 1 litre good fish stock 200ml white wine 200gms Norwegian cold water prawns 100gms cooked mussels 100gms cooked clams 50gms sautéed trumpet noir mushrooms 100gms blanched vegetable pearls 200ml double cream 100ml champagne Seasoning
Spread the soft butter over a shallow baking tray large enough to take the length of the halibut. Season and sprinkle with the shallots and garlic. Place to one side. Using a pair of fish scissors, remove the skirt fins from around the outside of the fish. Remove eyes, gills and any guts that are left. Wash well and return to the cutting board. Cut down the centre of the dark skin side and around the head with a sharp filleting knife. Carefully, turning the knife out, release the two fillets from the bone as far as the fillet goes, but leave connected to the fish by the outer skin and bone area. If you are familiar with sole Colbert, this is the same procedure. Once you have done both fillets, open up like a book and secure in this open position with cocktail sticks. Using scissors carefully nip the bones at the outer edge of each fillet and top and bottom of the large central bone. This will allow you, when the fish is cooked, to carefully lift the bone away from the flesh. Now carefully lay the fish onto your prepared tray, cover with a well buttered wax paper, then wrap in tin foil. Cook in a moderate oven 165ºC, gas mark 6, for 25-35 minutes depending on size. Using either pizza palette or a flat tray, carefully lift the fish on to the serving dish, pour the cooking liquor into a pan and place on the stove to reduce. To finish the sauce, when the liquor has reduced by two-thirds, add cream and reduce by half again. Correct the seasoning and blitz with a hand blender. Pass through a fine strainer into a pan. Cover the fish and leave for a couple of minutes to rest. Warm the shellfish and vegetables, mixing carefully together with the mushrooms. Carefully remove the bone from the centre of the halibut and discard. Arrange the hot shellfish in the pocket created by folding back the fillets. Remove the cocktail sticks. Bring sauce back to the boil, check for taste, then at the last moment, carefully mix in the champagne and serve to accompany or pour over the Norwegian white halibut. Recipe by: Steve Munkley, executive head chef, Royal Garden Hotel, and chairman of the Craft Guild of Chefs