Ingredients

• 500ml/18fl oz chicken stock
• 125g/4½oz unsalted butter
• 400g/14oz wild mushrooms (preferably a mix of morels
• ceps and black trumpets)
• 100ml/3½fl oz double cream
• 150g/5oz purple sprouting broccoli
• cut into small florets
• 1½ bunches baby heritage carrots
• in a mix of colours
• salt and freshly ground black pepper
• 4 tbsp olive oil
• 4 fillets halibut
• skin on and pin-boned
• seasoned with salt and pepper
• 100g/3½oz unsalted butter
• 8 sprigs fresh chervil
• to garnish
• vegetable oil
• for deep frying
• 1 large potato
• peeled
• 1 egg yolk
• 12 quail’s eggs
• soft boiled

Directions

• Put the chicken stock in a saucepan set over a medium-high heat. Cook until the volume of liquid has reduced by a third.
• For the halibut
• heat a large frying pan and add the oil. When hot
• add the fish skin-side down and cook for 2-3 minutes. Turn the fish over and cook for a further 2-3 minutes.
• Meanwhile
• for the mushrooms
• heat a large frying pan and add 50g/1¾oz of the butter. When the butter is foaming
• add the mushrooms and cook for 2 minutes. Stir in the cream and reduced stock
• then season with salt and pepper.
• Heat a large saucepan of boiling water and blanch the broccoli and carrots. When tender
• drain and refresh the vegetables in ice-cold water.
• Heat a large frying pan and add the remaining butter
• once hot add the broccoli and carrots and cook for 1-2 minutes.
• Preheat a deep-fat fryer to 180C. Alternatively
• heat the vegetable oil in a deep-sided
• heavy bottomed pan until a breadcrumb turns golden-brown when added to the pan. (CAUTION: Hot oil is dangerous. Do not leave unattended).
• For the halibut
• add the butter to the pan and baste the fish. Set aside to rest before serving.
• For the quail eggs
• put the potato onto the spiraliser and turn to create long strands of potato. Place in a bowl with the egg yolk and mix to coat the potato. Wrap the spiralised potato around the quail’s eggs. Place in the deep fryer for 1-2 minutes and drain on kitchen paper.
• Place the fish in the centre of serving plates and arrange the vegetables
• mushrooms and quail eggs around the fish. Garnish with a few sprigs of chervil and serve.