Pan roasted Halibut


(For 4 portions)

  • 160g sustainable halibut
  • 4 onions or shallots cut in half
  • 100g feta cheese 7% salted
  • ½ L chicken stock (well reduced)
  • a few stalks of Lemon grass (crushed)
  • 8 spinach leaves 
  • 20g caviar
  •  ½ punnet Atsina Cress 
  •  ½ punnet Rock Chives
  • 8 Bean Blossoms                      


  • Infuse the chicken stock overnight with the lemon grass, then pass through a fine sieve and reduce. You will be using two tablespoons per plate.
  • Cut the onions into two, not in length but across, so you can remove the rings once cooked. Vacuum pack in a microwave for around 1 minute or until soft.
  • Once you have all the rings burn them face down on a “plancha" type of grill to give the colour and the BBQ flavour.
  • Cook the fish pan-fried and finish in the oven.
  • Break the feta into small pieces and crush on top of the fish.
  • Quickly steep the spinach and keep as whole leaves.
  • Plate up the dish with caviar and add the freshly cut Atsina Cress, Rock Chives and the Bean blossom.
  • Serve and enjoy.

Recipe: Daniel Galmiche

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