Seared Wild Scottish Halibut

METHOD

• Season the halibut & in a pan with a splash of oil on a low medium heat fry the fish for 3 to 4 minutes turning once until golden.
• Add a good knob of butter to the pan & baste the fish for 1 minute or so, set aside to rest in the pan.
• Pour the curried broth into a mall pan & bring to a fast simmer, whisk in the butter to create a shiny thick sauce & season to taste.
• Heat the creamed potato in the microwave for 2 to 3 minutes & the same for the kale.
• Place the mushroom on a tray & put under a hot grill for 3 to 4 minutes until charred.
• If desired the potato can be piped onto warm serving plates.
• Gently heat the fish for 1 minute in the pan, place beside the garlic potatoes & lay the mushroom at the side.
• Pour on the curried butter sauce & serve with the kale on the side drizzled with the raita dressing.

ENSURE FOOD IS PIPING HOT THROUGHOUT