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Scott’s Smoked Gigha Halibut with fried oysters and ravigote dressing

Serves 4

Preparation Time: 20 minutes

Total Time: 45 minutes

1) For the sauce, place vinegar, olive oil, rapeseed oil, Dijon mustard and caster sugar into a jar and shake until emulsified. Pour into a bowl, add in chopped herbs, shallots, corichons, capers and eggs. Stir and season.

2) Pour 6cm of oil into a medium-sized heavy-bottomed saucepan, or use a deep fat fryer. Heat to 160°C. If using a saucepan, please be careful as the oil will be very hot. Dip the oysters into the flour, then egg, then breadcrumbs. Fry until golden brown. Remove with tongs and place onto kitchen paper to soak up excess oil. Season.

3) Slice the halibut. To serve, place a spoonful of the ravigote sauce into each oyster shell. Top with the fried oysters and slices of halibut. Serve with quarter of a lemon.


200g smoked Gigha halibut 16 oysters, shucked (clean the shell and retain them)
Plain flour for dusting 1 medium sized free range egg, beaten
100g breadcrumbs Sunflower oil for frying
1 lemon, quartered Salt and freshly ground black pepper
For the ravigote sauce
1 tbsp tarragon vinegar 2 tbsp extra virgin olive oil
2 tbsp extra virgin cold pressed rapeseed oil 2 tsp Dijon mustard
Pinch of caster sugar 2 medium sized free range eggs, hardboiled and chopped
2 shallots, finely chopped 20g cornichons, chopped
20g capers ½ small bunch flat leaf parsley, chopped
½ bunch chives, chopped Salt and freshly ground black pepper

Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce

Preparation Time: 20 minutes

Total Time: 35 minutes


Preheat oven to 425 degrees F (220 degrees C).

1) Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.

2) Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.

3) Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.

4) Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.


2 tbsps melted butter 4 sheets phyllo dough
10 ozs halibut fillets salt
pepper 2 tsps fresh dill (chopped)
3 tbsps lemon juice 1/2 cup whipping cream
2 green onions (finely chopped)

Almond-Crusted Halibut Crystal Symphony

Preparation Time: 20 minutes

Total Time: 45 minutes


1) Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.

2) Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.

3) Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.

4) Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.

5) Broil fillets 1 to 2 minutes, or until browned (watch closely – every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it.


1/3 cup dry white wine 2 tbsps cider vinegar
2 tbsps shallots (minced) 1 sprig fresh thyme
1/3 cup heavy cream 10 tbsps unsalted butter (chilled cut into tablespoon size pieces)
3 tbsps chopped fresh chives 1 bay leaf
2 tsps fresh lemon juice salt
36 ozs halibut pepper
1 tbsp unsalted butter 2 tbsps vegetable oil
1/4 cup bread crumbs (fresh) 2/3 c up blanched almonds (minced)
1 tbsp unsalted butter (melted) 1 egg (lightly beaten)
3 tbsps choppped fresh chives