Glitne Halibut with Sweet Pea and Caramel Sauce
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.
How to prepare
Halibut, pea and caramel sauce, lovage oil, brown shrimp and beurre noisette, pea shoots, croutons, peas, lemon confit.
Frying pan, oven, 2 saucepans, whisk or fork, scissors, palette knife, teaspoon, kitchen tweezers.
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.