AN AROMATIC INFUSION

25th March 2019

Spice up your recipe collection with this mouthwatering saffron and halibut broth by Michelin starred chef Martin Wishart.

HALIBUT WITH GEM LETTUCE AND A SAFFRON SHELLFISH BROTH

BABY GEM
300g washed baby gem with the stalks removed
50ml extra virgin olive oil
1/2 lemon juiced

In a large pan pour the olive oil and warm it up until it is hot.
Add the baby gem and cook for 30 seconds while stirring. Add the lemon juice. Season lightly with salt.

SAFFRON AND SHELLFISH SAUCE
Olive oil
A pinch of saffron
1 carrot peeled and diced
1 celery stalk peeled and diced
1 fennel bulb peeled and diced
150ml white wine
300ml fish stock
18 fresh clams e.g. Venus clams
18 fresh mussels
2 plum tomatoes peeled, deseeded
and diced.
1 lemon

Pour the olive oil in to a warm pan add the diced vegetables and saffron, cook on a gentle heat for 4-5 minutes until the vegetables are softened.
Add the white wine and reduce by two thirds on a high heat.
Add the fish stock and bring to the boil. Add the clams and mussels to the broth and cook for 3-4 minutes with the lid on until they have opened up. Discard any that are still closed. Add the tomato and adjust the seasoning with the lemon juice and salt.

COOKING THE HALIBUT
6 x 120g fillets of
Olive oil
Salt

Heat a pan with olive oil and wait until it is extremely hot.
Season the fish with salt on both sides. Cook the halibut for about one minute on each side, until you get a lovely golden colour on the fish and then finish cooking it in the oven if required.

TO SERVE
Place the lettuce in the centre of a bowl. Place the Halibut on top. Divide the saffron and shellfish broth between the 6 bowls.

Visit the Restaurant Martin Wishart in Leith and The Honours in Edinburgh.