The halibut as you've never tasted it before.


  • 4 x fillet halibut
  • 100 g girolle mushrooms (or any mushrooms, cleaned)
  • 100 ml chardonnay vinaigrette
  • 50 ml olive oil
  • 2 diced shallots
  • 2 tblsp chopped chives
  • 1 tsp chopped thyme
  • for the spicy pak choy:
  • 4 heads of pak choy (blanched)
  • 2 red chillies (de-seeded and chopped)
  • 1 tsp chopped ginger
  • 1 clove of garlic (crushed)
  • 1 tblsp brown sugar
  • juice of 1 lemon
  • 1 diced shallot
  • 50 ml soy sauce


  • For the Dressing:
  • In a hot pan sauté the mushrooms and leave them to cool.
  • Mix the vinegar, oil, shallots and herbs.
  • Add mushrooms and season with sea salt and black pepper.
  • For the Spicy Pak Choy:
  • In a hot pan, sauté the shallots, garlic, ginger and chillies for one minute.
  • Add the lemon and sugar.
  • Add the pak choy and soy sauce.
  • Season.
  • For the Halibut:
  • In a hot oiled pan sear the halibut on both sides for two to three minutes each side.

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