Butter Poached Halibut with a Celeriac Rémoulade

By MasterChef Alex Webb

For 4 People
35 Mins
Allergens: Celeriac, Egg, Fish, Milk, Mustard

Utensils & Essentials

250ml vegetable oil, blender or food processor, deep frying pan or wide-based saucepan, knife, chopping board.

Ingredients

Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies. Each recipe highlights ingredients that may typically cause an allergic reaction.




Celeriac, Egg, Fish, Milk, Mustard

  • 1 celeriac
  • 2 x 150g halibut
  • 200g butter
  • 150ml fish stock
  • 100ml double cream
  • 50g egg yolk
  • 1 bunch of parsley, chopped
  • 1 lemon (zest and juice)
  • 2 tsp wholegrain mustard
  • 1 tbsp Dijon mustard
  • 1 garlic clove, crushed

How to make

Butter Poached Halibut with a Celeriac Rémoulade
Begin by making your mayonnaise: take the egg yolk and place it in a bowl with the crushed garlic cloves, lemon juice, and Dijon mustard.
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Slowly whisk, then slowly add 250ml vegetable oil to make the mayonnaise. Don't worry if it splits – just add a little cold water! Once it has thickened nicely, set aside.
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For the halibut, add the fish stock to a large saucepan and bring to a steady boil. Add the butter your 250g butter mix though, making sure they emulsify.
Lower the heat to medium and add the fish to the butter and stock, allowing it to slowly poach. This should take around 10 minutes.
As the fish cooks, start on the celeriac. First cut the skin off and cut the vegetable in half. With one half, chop it into matchstick-size ribbons. Place them into a bowl, add around 2 large spoonfuls of the mayonnaise, along with the wholegrain mustard and half the chopped parsley to create a rémoulade.
With the other half of the celeriac, dice it and add it to the pan with the fish. Cover it with the cream and season with salt. Once it has softened, remove it from the pan and blend to a purée. Remove the fish from the pan and reduce the sauce by half.
Time to plate up. Pour the rémoulade onto the the centre of the plate and place the fish on top, with the celeriac purée around the plate. Finally, pour the sauce over the fish and enjoy.

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