Niall Keating served up a tasty Roast Gigha Halibut, Yuzu Kosho Beurre Blanc, Pickled Shallot on James Martin’s Saturday Morning.
The ingredients are: Gigha halibut fillet, Salt, Sugar, Unsalted butter, Green yuzu kosho, Sambaizu vinegar, Xanthan gum, Chicken stock, White wine vinegar, Grapes, Cucumber, Samphire and Baby shallots.
For the Halibut Brine: 10ltr water, 2kg salt and 1.5kg sugar.
For the Pickled Baby Shallot: 300g sugar, 200g water and 100g white wine vinegar.
For the Yuzu kosho burre blanc: 100g chicken stock, xanthan gum, 800g butter, vinegar and salt.
See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.
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