27 Jul 2020 • Delicious dining
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.
180g of turbot or halibut per person
100g chopped green cabbage
2 rashers of diced bacon
For the oyster aioli:
6 egg yolks
2 teaspoon of mustard
2 teaspoon of white wine vinegar
600ml of vegetable oil
For the aioli, open the oysters and remove them from their shells
Add the egg yolk, mustard, lemon juice, vinegar, salt and pepper. Add to a mixer and gradually add oil and seasoning
Sweat bacon in some olive oil and add cabbage, cook for one minute
Pour a dash of cream in and reduce it until the cabbage is cooked
Pan fry the fish in hot olive oil and add a teaspoon of butter.
Assemble the dish
For more recipe ideas, check out our at home blogs for inspiration.