Halibut, bacon and cabbage

Executive Head Chef, Jonathan Keane at The Lodge at Ashford Castle, shares his delicious recipe for halibut on a bed of oyster aioli. A great dish to impress your friends and family with.

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The recipe makes two servings.

Ingredients:

• 180g of turbot or halibut per person
• 100g chopped green cabbage
• 2 rashers of diced bacon
• 200ml cream

For the oyster aioli:

• 8 oysters
• 6 egg yolks
• 2 teaspoon of mustard
• Lemon juice
• 2 teaspoon of white wine vinegar
• 600ml of vegetable oil

Method:

1. For the aioli, open the oysters and remove them from their shells
2. Add the egg yolk, mustard, lemon juice, vinegar, salt and pepper. Add to a mixer and gradually add oil and seasoning
3. Leave aside
4. Sweat bacon in some olive oil and add cabbage, cook for one minute
5. Pour a dash of cream in and reduce it until the cabbage is cooked
6. Pan-fry the fish in hot olive oil and add a teaspoon of butter.
7. Assemble the dish

For more recipe ideas, check out our at-home blogs for inspiration.