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Recipe Created By:

About Us Cameron Head Chef e1552557235571

Name: Cameron Bradshaw

Restaurant: The Briny

At a glance:

Pairs with: Melon de Bourgogne

Serves: 4

Prep: 40 mins

Cooking: 10 mins


4 x halibut portions (approx. 200g)
1 x cauliflower head (broken to florets)
200g samphire or other edible sea veg
4 x banana shallots (peeled and sliced)
1 x large garlic clove (crushed)
100g x button mushrooms (sliced
1 x bottle white wine
500ml x fish stock
500ml x double cream
200g x shellfish carcasses (prawn heads/lobster shells/crab bones)
100g x mussels
200g x live cockles
1 x glass of champagne


Rinse your cockles under cold running water for 10 minutes and discard any that are open, drain then keep in fridge

To make the sauce roast your shellfish carcasses in a wide pot with a small amount of oil until you have good caramelisation

Then add your shallots/mushrooms and garlic along with a knob of butter and sweat vegetables until soft but not caramelised

Deglaze your pan with 500ml of white wine and pour the rest into a large glass ang enjoy

Reduce until almost all liquid has gone then add stock and reduce by ¾, now add your cream and bring to the boil then turn down to a simmer

Add mussels to sauce and gently cook down until you have a good constancy, mussels have opened and you have a good flavour.

Pass sauce through a fine sieve and keep in a saucepan ready to cook your clams in later

Next blanche your cauliflower florets in seasoned, rapidly boiling water for 2 mins then refresh into ice water, when cold remove from water and keep on tray ready for later

Right, now we are ready for service chef. Heat a good-sized non-stick frying pan and add a small amount of oil then sear your halibut and leave it to cook on a medium heat on one side so you get really deep caramelisation, turn you fish then add a knob of butter and a small squeeze of lemon juice

Roast your cauliflower in a separate pan with a small amount of butter until you have good colour at that point turn heat off then add your seaweed and let it gently cook with the heat from the cauliflower.

Bring sauce to boil then add your cockles then put a lid on and cook on gentle heat until cockles have all opened then add a good glug of champagne and just shuffle your pan until all mixed in.

Steps 9,10,11 to be started and finish at the same time on 3 separate rings.

Now you are ready to serve, arrange your vegetables on plate ready to receive a beautiful piece of halibut. Once the fish is on, spoon your cockles on top equally amongst plates. Now, spoon over sauce and enjoy.

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