This month Head Chef, Robby Jenks combines delicate halibut with artichoke to create this wonderful autumnal dish for you to enjoy at home.
- 125g shallots
- 1kg of artichoke
- 1 litre of chicken stock
- 500g of mixed mushrooms
- 100g shallots
- 100ml cream
- Thinly sliced artichoke
- Begin by making your artichoke sauce by thinly slicing the shallots and artichoke. Put some of your sliced artichoke aside for the artichoke crisp. Melt some butter in the pan and sweat your shallots until soft.
- Once soft add the sliced artichoke and cook on a low heat for a further 10 minutes.
- Add the 1 litre of chicken stock and cook for a further 20 minutes. Once cooked, blend until smooth and season to taste.
- Once the mushrooms are soft, add the 100ml of cream and cook for a further 5 minutes. Once cooked, blend your mixture until smooth and season to taste.
- Lightly season the halibut and pan fry until cooked
- To make your artichoke crisps, deep fry your sliced artichoke in oil until crisp
- To serve your dish, place your halibut on the plate and arrange the mushroom purée and artichoke cream on top the fish.
- Finally garnish with the artichoke crisps
This dish pairs perfectly with a White Burgundy with some fatness like Puligny-Montrachet or Meursault. For those who enjoy their reds a light young Cabernet Franc based wine from the Loire Valley such as Chinon or Bourgueil.
If you are lucky enough to have our very own Peter Michael wine we would recommend Peter Michael “L’Après-Midi” Estate Sauvignon Blanc Knights Valley 2014 for a brighter fresher presentation or “La Carrière” Estate Chardonnay Knights Valley 2011 for a richer, more hedonistic presentation