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Simon Hulstone/
Glitne Halibut with Sweet Pea and Caramel Sauce

Glitne Halibut with Sweet Pea and Caramel Sauce

Halibut, brown shrimp and beurre noisette, with pea shoots

BY SIMON HULSTONE - The star of this dish is the sweet, salty and creamy caramel pea sauce poured around a piece of sustainably caught halibut. Topped with crunchy croutons, peas and salted brown shrimps, finished off with a stunning British lovage oil.



Milk, fish, crustaceans, sulphites, wheat (gluten). All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

Good to know

Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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