Halibut is the largest flat fish available, growing up to four metres in length. The flesh is firm, off-white in colour, and has a lovely natural flav...
Halibut is the largest flat fish available, growing up to four metres in length. The flesh is firm, off-white in colour, and has a lovely natural flavour that needs little enhancement. Be careful not to overcook it, as it can easily turn quite dry. Green vegetables, buttery sauces, root vegetables, truffles and even eggs are all great additions to any halibut dish - for a Michelin-style touch, try serving it with blanched, butteredsamphire, pan fried gnocchi, and a grey shrimp sauce.
Halibut is the largest flat fish, growing up to 4 metres in length, and the flesh is firm, off-white and meaty, with a lovely natural flavour which needs little help. Be careful not to overcook it, as it can easily turn very dry. Green vegetables, buttery sauces, root vegetables, truffles and even eggs are great additions to any halibut dish - for a Michelin touch, try serving it with blanched, buttered samphire, pan fried gnocchi and a grey shrimp sauce.
https://www.finefoodspecialist.co.uk/halibut-fillets-supremes-fresh?___store=default113Halibut fillets, (Supremes), Fresh, 4 x +/-180ghttps://www.finefoodspecialist.co.uk/pub/media/catalog/product/s/m/smoked_halibut_2.jpg4242GBPInStock/Seafood & Shellfish/Seafood & Shellfish/Fresh Fish/Chinese New Year<p><span style="font-size: medium;">Halibut is the largest flat fish available, growing up to four metres in length. The flesh is firm, off-white in colour, and has a lovely natural flavour that needs little enhancement. Be careful not to overcook it, as it can easily turn quite dry. Green vegetables, buttery sauces, root vegetables, <a title="Truffles" href="https://www.finefoodspecialist.co.uk/truffles/">truffles</a> and even eggs are all great additions to any halibut dish - for a Michelin-style touch, try serving it with blanched, buttered<span style="text-decoration: underline;"><span style="background-color: #ffffff;"> <a title="Samphire" href="http://www.finefoodspecialist.co.uk/samphire-fresh/" target="_blank" rel="noopener"><span style="text-decoration: underline; background-color: #ffffff;">samphire</span></a></span></span><span style="background-color: #ffffff;">,</span> pan fried gnocchi, and a grey shrimp sauce. </span></p> <p><span style="font-size: medium;">Halibut is the largest flat fish, growing up to 4 metres in length, and the flesh is firm, off-white and meaty, with a lovely natural flavour which needs little help. Be careful not to overcook it, as it can easily turn very dry. Green vegetables, buttery sauces, root vegetables, truffles and even eggs are great additions to any halibut dish - for a Michelin touch, try serving it with blanched, buttered samphire, pan fried gnocchi and a grey shrimp sauce.</span></p>00add-to-cart
