INGREDIENTS poached-gigha-halibut-with-smoked-almond-pesto-and-attilus-caviar-butter-sauce
INGREDIENTS poached-gigha-halibut-with-smoked-almond-pesto-and-attilus
Recipe serves 1
For the Poached Gigha halibut:
| Portion of Gigha halibut | 100-120g |
| Simply butter that is browned in the pan | 250ml / 8fl oz |
For the Smoked almond Pesto:
| Breadcrums | 20g |
| Parmesan cheese | 20g |
| Spinach blanched | 100g |
| Smoked almonds | 75g |
| Rapeseed oil | 150ml |
For the Attilus Caviar Butter sauce:
| White wine | 200ml |
| White wine vinegar | 100ml |
| Bay leaf | 1 |
| Black peppercorns | 3g |
| Caviar | 30g |
| Diced cold unsalted butter | 200g |
