Recipe: Tray baked halibut with heirloom tomatoes, tenderstem broccoli and Salmoriglio dressing
LIKE many of his colleagues these days, Ross Macleod, head chef at The Arkley, which reopened on April 2 after refurbishment, is not too specific about quantities in his recipes, preferring people to be able to adjust things according to their own tastes. That’s important with seafood dishes and his love for fish and his simple approach to it go back to his childhood in Scotland, when he used to go fishing with his father off the Western lsles and join in as some of the catch was cooked and eaten in situ over a makeshift barbecue and the rest taken home.Ross says, ‘Seafood is exciting because it’s healthy, tastes fantastic and is easy and quick to cook. We want to replicate this simplicity at The Arkley while using a range of influences from the fresh flavours and vibrant colours of the Mediterranean to the subtle spices and seasoning of the Far East.’
Tray baked halibut with heirloom tomatoes, tenderstem broccoli and Salmoriglio dressing
Ingredients:170g halibut per person, farmed or from a sustainable sourceHalf bulb fresh fennelHalf glass white wineHeirloom tomatoes (varieties include San Marzano, Black Russian, Brandywine and Speckled Roman)Tenderstem broccoli Olive oil LemonsSalt and pepper
Salmoriglio sauce:Small bunch chopped oregano, pref fresh2 tbsp lemon juiceGrated rind of 1 lemon50ml extra virgin olive oilSmall clove garlicSalt and pepper to taste
MethodPre heat the oven to 200/220�C. Pour 20ml olive oil into a roasting tray, season with salt and put in the fish. Place roughly-chopped tomatoes and finely-cut fennel on top of the fish and drizzle over a little more olive oil and the white wine. Season with salt and a twist of freshly-ground black pepper. Cut a whole lemon into four and place in the tray.
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Bake the fish in a hot oven for 8 to 10 minutes – cooking times may vary but fish must be very slightly under-done as it can carry on cooking after it is taken out of the oven. As the fish is cooking, prepare the tenderstem broccoli by taking off the woody tips and immerse the broccoli in salted simmering water for a minute or two to be ready to serve with the fish.
Prepare sauce in advance by simply whisking all the ingredients and place to one side. To present the dish, place the fish on a plate or serving platter and spoon over some of the tomatoes, add fennel from the roasting tray and include some of the cooking liquor, then serve with the freshly-cooked broccoli with the sauce poured over.
BOOK A TABLE The ArkleyBarnet Road, Arkley EN5 3 EP020 8449 0106www.thearkley.co.uk
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