Halibut with bacon and cabbage recipe

Looking for a show-stopping dish to impress your friends and family? Look no further than Executive Head Chef Jonathan Keane's recipe for halibut on a bed of chopped cabbage with creamy oyster aioli. This dish from The Lodge at Ashford Castle combines delicate, pan-fried halibut with the rich, flavourful depth of oyster-infused aioli, making it the perfect meal for any special occasion. Whether you're an experienced chef or a beginner in the kitchen, this step-by-step recipe serves two people and will guide you to create a dish that's both sophisticated and simple to prepare.

Ingredients

For the halibut and cabbage

• 180g halibut (or turbot) per person
• 100g chopped green cabbage
• 2 rashers of diced bacon
• 200ml cream
• Olive oil, for cooking
• 1 teaspoon of butter

For the oyster aioli

• 8 fresh oysters, shucked and removed from their shells
• 6 egg yolks
• 2 teaspoons of Dijon mustard
• Fresh lemon juice, to taste
• 2 teaspoons of white wine vinegar
• 600ml vegetable oil
• Salt and pepper, to taste

Method

1. Prepare the oyster aioli

• Start by carefully opening the oysters and removing them from their shells. Place the oysters into a blender.
• Add the egg yolks, Dijon mustard, lemon juice, white wine vinegar, and a pinch of salt and pepper.
• Blend the ingredients together, then slowly drizzle in the vegetable oil while the mixer is running. This will create a creamy, emulsified aioli. Taste and adjust seasoning as necessary, adding more salt, pepper, or lemon juice if desired.
• Set the aioli aside for later use.

2. Cook the cabbage

• In a large pan, heat some olive oil and sauté the diced bacon until it's crispy and golden brown.
• Add the chopped cabbage and cook for about a minute, allowing it to soften slightly.
• Pour in the cream and let it reduce while the cabbage cooks through, making sure the flavours meld together. Season to taste with salt and pepper.

3. Pan-fry the halibut

• Heat a non-stick pan over medium-high heat and add a little olive oil.
• Once hot, add the halibut fillets to the pan and cook for around three to four minutes per side, depending on thickness, until golden brown and cooked through. For extra richness, add a teaspoon of butter to the pan and let it melt over the fish as it finishes cooking.

4. Assemble the dish

• To plate, start by placing a generous spoonful of the cabbage mixture on each plate.
• Gently lay the halibut fillet on top of the cabbage.
• Finish by drizzling the oyster aioli over the fish and cabbage, allowing the creamy aioli to pool around the dish.

This recipe is ideal for impressing guests at a dinner party or celebrating a special occasion. The combination of fresh halibut, rich oyster aioli, and the savory cabbage base creates a balanced and flavourful dish that's sure to wow your family and friends. By following these simple yet sophisticated steps, you can recreate a signature dish from The Lodge at Ashford Castle right in your own kitchen.