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Pan-seared Atlantic halibut fillet served with milk poached salsify and Brussels sprout leaves

January was a particularly frosty one, with a flurry of snow for some of us, so this Month’s recipe is inspired by the colour white. Halibut is a good sustainable fish that has a real meaty taste, so add real depth to an otherwise incredibly lightly flavoured dish.

Serves 4


4 x 120g skinless halibut fillets (seasoned with sea salt and ground white pepper)

100g fresh live mussels

100g salsify

30g cooked Brussels sprouts

Juice and zest of 1 lime

Juice of 1 lemon

100ml full fat milk

50ml double cream

50ml champagne

50ml olive oil

Fresh dill garnish

10g unsalted butter



  • Peel and chop the salsify into batons.
  • Add the milk and juice of the lemon and lime to a pan, then add the salsify. Poach for 20-25 minutes or until the salsify is soft.
  • Sauté the mussels in a hot pan until the shells have opened. Discard any unopened mussels and keep the cooking liquor.
  • Add the mussel cooking liquor to a pan with the champagne and add double cream; reduce until the sauce coats the spoon.
  • Blanch the Brussels sprouts in boiling salted water for 4 minutes.
  • Cool the Brussels sprouts in iced water and peel off leaves.
  • In a medium to hot pan place olive oil, add seasoned halibut portions turn after 2-3 minutes or when golden brown, add the butter and cook for a further 2-3 minutes.
  • Once cooked remove the Halibut and rest while assembling the plate.
  • Place two poached salsify batons horizontally on a warmed plate and then carefully position the fish across the salsify.
  • Use a hand blender to mix the mussel liquor, cream and champagne sauce until bubbles form. Spoon onto the fish.
  • Garnish with the Brussels sprout leaves, a few mussels in their shells and the dill.
  • Sprinkle the zest of the lime over the dish.
  • Dot the reduced sauce around the plate and serve.