This week we have a recipe from Le Champignon Sauvage, one of the best restaurants in the UK in my opinion and holder of two michelin stars since 2000 (sadly demoted to one in the 2019 guide). Le Champignon served food very much based around local and foraged ingredients, often cooked up in a more french style. David Everett-Matthias head chef and co-owner of the restaurant is so focused on his food, that he does not miss a service. Unlike so many chefs who can’t wait to do TV, on the rare occasion David has, he has closed his restaurant for the day.
The recipe this week is Halibut roasted on the bone with baby broad beans, morels and sweet cicely velouté. Very much a spring dish, this being Denmark and falling into winter baby broad beans and morels are not available (sadly neither was the halibut on the bone). So we have an autumnal version with Roast Halibut, Brussel sprouts, oyster mushrooms, bacon and a sweet cicely velouté.
4 good Halibut fillets
Brussel sprouts only the leafy part (about 6 in all)
100grm wild mushrooms
Small bunch sweet cicely ( tarragon or dill will also work)
Bechemel sauce about 1 pint
Make your sauce and keep warm
Pick the brussel sprout leaves and blanch in salty water for two minutes max keep warm.
Fry the bacon til crisp and add the mushrooms keep warm whilst you fry the fish in the same pan whilst resting the fish, put the sweet cicely into the sauce cook for one minute then blend to a smooth texture.
Plate up how you would like, being of a certain age i’ve plated very 80s style.