Jura cured and lightly smoked halibut, kohlrabi and orange by The Gannet in Glasgow
The Gannet is an multi award winning Scottish restaurant in the vibrant destination of Finnieston in Glasgow. Our menus celebrate the best of Scottish produce, dictated by the rhythms of the British seasons in a stripped back and relaxed setting, and always feature seafood, meat and vegetarian options.
Ingredients:
300g halibut fillet
50g Jura single malt
50g Brown sugar
50g Sea salt
500ml Orange juice (freshly squeezed)
100ml Grape seed oil
100ml Chardonnay vinegar
1 Orange
1 Kohlrabi
100ml Crème fraiche
5g. Grated fresh horseradish
½. Orange zest
Garnish with some nice leaves or wild herbs, wood sorrel and lady's smock go well
Method:
1. To make the cure, combine the Jura, brown sugar and sea salt in a bowl.
2. Rub the cure into the fish (all over), cling film and refrigerate for 24 hours turning after 12 hours.
3. Wash the cure off lightly and pat dry, wrap and refrigerate until ready to use.
4. To make the orange vinaigrette, boil the orange juice until it reaches a syrup like consistency, whisk in the vinegar then oil, and season with a little sea salt.
5. Cut the orange in to fillets (segments), then slice these into diamonds.
6. Slice the sides and top and tail of the halibut, then dice.
7. Dice half the kohlrabi the same size as the halibut, blanch in boiling water for 5 seconds, shock in ice water to cool rapidly, dry and squeeze as much water out as possible.
8. Mix the diced halibut with the diced kohlrabi, bind with the crème fraiche and season with the horseradish and zest.
9. On a mandolin (slicer) slice the remaining half kohlrabi into discs, cut the disks into semi circles, leave in ice water to crisp up, pat dry before use.
10. Slice the remaining halibut fillet into strips widthways.
11. To finish, spoon the crème fraiche mix on to the bottom of your chosen plate neatly.
12. Put 5 slices of halibut on top, stand 3 slices of the kohlrabi in between the halibut, add some of the orange diamonds and garnish with the leaves, dress with the orange vinaigrette.
In association with Taste Communications.
www.tastecommunications.co.uk
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