Fillet of Halibut with Bacon Jam by Head Chef David Kinnes of Rufflets, St Andrews
Cook at Home
Head Chef David Kinnes of Rufflets, St Andrews shares this delicious recipe for you to enjoy at home. Do make sure you source your ingredients from reputable fishmongers who use sustainable stocks. For this reason our recipe comes all the way from the stunning location of St Andrews, Scotland where they have the rich larder of the Kingdom of Fife on hand.
- 4 x 140g halibut fillet (skin off) (you can use cod fillet or hake fillet as another option)
- 175g savoy cabbage
- 1 large carrot
- sprig of thyme and rosemary
- 2 cloves of garlic (finely chopped)
- 55g duck fat
- 85g peeled celeriac
- 75ml double cream
- 85g peeled butternut squash
- 150g peeled Maris piper or rooster potatoes
- 125g butter
- handful of smoking chips
- ½ lemon
- knob of butter
- 50ml double cream
- 50ml *red wine jus
- truffle (either fresh or paste)
*available from most supermarkets
For the bacon jam
- 454g smoked back bacon
- 4 chopped garlic cloves
- 1 sliced medium onion
- 45g brown sugar
- splash of tabasco
- 25ml brewed coffee
- 60ml cider vinegar
- 60ml maple syrup
- black pepper
To make the bacon jam
- Dice the bacon and fry in batches until crisp.
- Add garlic and onion and cook until translucent.
- Transfer all the ingredients together, except for the water.
- Simmer for 2 hours, adding ¼ cup of water every 25-30 mins. Keep stirring.
- When ready, cool for 15-20 mins then put in a food processor.
- Pulse for 2-3 seconds in order to leave the texture like jam.
To make the smoked butter
- Place the smoking chips in the bottom of a deep oven tray and place a rack on top.
- Put the butter into a metal container on top of the rack and cover with tin foil.
- Place over gas/electric/ Aga top and allow to smoke for approx. 10 mins (please make sure the windows are open).
- Take off the heat and leave for another 10 mins, allowing the butter to cool, then place in the fridge to set.
To make the vegetables
- Boil the potatoes until soft. Drain and mash then add the smoked butter, along with seasoning to taste.
- Place the smoked mash into a piping bag and place to one side.
- Finely shred the Savoy cabbage and grate the carrot
- Add the duck fat to a deep pan to melt, then add the cabbage and carrot and sweat off for a couple of minutes
- Add the chopped garlic, thyme and rosemary.
- Allow to cook for about another 5 mins on a medium heat, season to taste.
- Place aside and keep warm.
- Place the celeriac in a warm pan with a splash of oil and stir for approx. 2-3 mins.
- Add the double cream and gently cook until the celeriac is soft. Be careful not to reduce the cream as it will split.
- Drain the celeriac and place in a liquidiser, blitz and add the reduced cream as required, season to taste.
- Dice the butternut squash, add to boiling watering and cook, making sure that it still has a bite to it.
- Drain and gently sauté in butter or oil and season to taste.
To cook the halibut
- Place the halibut in a warm non-stick sauté pan and cook on one side for approximately 2-3 mins depending on thickness of fish.
- Turn and cook for the the same time on the other side.
- Add a squeeze of lemon juice, knob of butter and season, basting the halibut with the foaming liquid.
- Reduce the double cream by a half and add the red wine jus
- Add freshly grated truffle and bring to a simmer.
- Bring off the heat and whizz the sauce with a hand blender until it foams.
- Place the cabbage on a flat plate with the halibut on top and a quenelle of bacon jam on top of the halibut.
- Pipe mash on the side of the plate, adding dots of celeriac purée around the plate.
- Place the butternut squash around the celeriac purée.
- Drizzle truffle foam over halibut.
- Garnish with pea shoots (optional).
Rufflets St Andrews, Strathkinness Low Road, Fife, Scotland, KY16 9TX
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