Roasted halibut with Jersey Royals and seasonal vegetables by Lawrence Yates, of
the Box Tree, Ilkley
4 halibut fillets, skin removed (150g each)
200ml of tomato juice
12 baby carrots
500g jersey royal potatoes
100g fresh morels
200g English peas
200g baby spinach
Place the halibut in a hot pan with a little oil. Once golden brown, turn over, add a knob of butter and then place in the oven at 180C for 4-5 minutes or until cooked. Finish with lemon juice and salt.
To make the sauce, reduce the tomato juice by half and then whisk in the butter slowly so it emulsifies. Season this with salt and lemon juice.
Set aside somewhere warm so it doesn’t split.
Peel the carrots and scrap the dirt from the top, being careful not to break off the green tops. Place in a cold pan of water with a knob of butter and salt.
Slowly bring to the boil. Once cooked, leave on the side to cool down.
Place the asparagus into a pan of boiling salted water.
Once cooked, place into ice water to stop the cooking process.
Place the potatoes into a pan with thyme and a pinch of salt cover with water and bring to a simmer. Simmer until cooked and leave this to cool on the side. Once cool, cut the potatoes up into quarters.
Wash the morels in cold running water and dry well. Leave on a paper towel until later. Remove the peas from the pod and wash under cold water –again leave on a paper towel until later.
When the fish is almost cooked place 300g of water and 100g of butter in a pan, bring to the boil and add the peas. After one minute, add baby carrot, jersey royals, morels and asparagus to the pan. Season with salt.
Sauté the baby spinach in a hot pan with a knob of butter and a pinch of salt.
To serve place each of the fillets on top of a spoonful of spinach, then decorate the plate with the other vegetables.