Kenny Atkinson Poached Halibut with Caviar, Lemon and Parsley recipe on James Martin’s Saturday Morning

Kenny Atkinson served up tasty poached halibut with caviar, lemon and parsley on James Martin’s Saturday Morning.

The ingredients are: Poached Gigha Halibut, 4 x 100-120 gm Gigha halibut portions, 100 gm Malden Salt and 600 ml Beurre noisette (nut brown butter).

Parsley Sauce: 2 Banana shallots – diced, 1 Garlic clove – Crushed, 2 pints Fish stock, 25 gm Butter, 400 gm Flat Leaf – picked and 100 ml Double cream.

To finish: Sea herbs – sea fennel/ sea purslane or samphire and Caviar.

For the lemon gel: 300 ml Water, 300 gm Sugar, 200 ml Lemon juice and 14 gm Agar AGAR.




See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.