An impressive fish and shellfish combo from expert seafood chef Luke Robinson
1 bulb of garlic
8 banana shallots, peeled and finely diced
2 tbsp olive oil
1 large bunch of curly parsley, chopped
8 large cooked whelks, flesh cut into 1cm chunks
1 Tokyo white turnip, peeled and sliced thinly on a mandolin
4 x 160g halibut fillets, skinned
A few leaves of oxalis
For the marinade:
500ml red wine
500ml port wine
4 banana shallots, peeled and sliced
1 small bunch of thyme
1 clove of garlic
Mix the marinade ingredients in a metal container, then leave overnight. Strain the marinade, discard the vegetables and reduce the wine by half.
Roast the garlic in foil in the oven for 30 mins at 180C, and sweat the diced shallots in the olive oil until soft but not coloured.
Blanch the chopped parsley in salted boiling water until wilted. Drain, reserving some of the cooking liquid. Liquidise the parsley, adding a splash of the liquid to form a puree.
Mix the shallots, roasted garlic cloves and whelks into the parsley puree and heat through in a small pan.
Place the turnip slices in a wide pan with the butter and just enough salted water to cover. Simmer until just cooked, ensuring that the liquid doesn’t completely evaporate.
Gently cook the fish in a saucepan with the red wine reduction, basting the fillets constantly until the flesh turns purple and cooks through.
Plate the fish garnished with the turnips, whelks, parsley sauce and oxalis. Season with the sel guerande.
ALTERNATIVE: Try using live whelks instead of pre-cooked ones. Freeze them first, then place them in seasoned vegetable stock and heat until their core temperature reaches 80C. Shell and remove the grit sack.