Halibut with wild mushrooms and celeriac

Halibut with wild mushrooms and celeriac


Prep: 30mins 
Cook Time: 30mins
Serves: 4 People


  • 4 Halibut Portions (about 150g each)  
  • 25ml Rapeseed Oil
  • 20g Unsalted butter 
  • pinch sea salt
  • pinch white pepper
  • ½ Lemon 
  • 10g Micro rocket leaves
  • 250g Wild Mushrooms (I prefer Girolles when in season)
  • ½ Shallot (finely diced)
  • 1 clove Garlic (finely diced)
  • 20g Butter
  • 10ml PX Sherry Vinegar
  • 10g Flat parsley (finely chopped) 

For the celeriac puree  

  • 400g Celeriac (peeled and diced) 
  • 500ml Chicken stock  
  • 50g Unsalted Butter
  • 100ml Double Cream  
  • Pinch Sea Salt 
  • Pinch Ground White Pepper 


  • For the celeriac puree, placed the celeriac and chicken stock into a sauce pan and simmer gently until the celeriac is cooked through and tender. Drain off the chicken stock and place the celeriac in a liquidizer and blitz until smooth then add the butter, cream, salt and pepper and blitz again until you have a smooth velvet like puree. Set aside and keep warm until required. 
  • In a frying pan melt the butter and gently fry the shallot and garlic until softened, add the wild mushrooms and continue to cook for 2-3 minutes, add the sherry vinegar and cook until the vinegar has reduced the add the chopped parsley and set aside while you cook the halibut.
  • For the halibut season both sides with salt and pepper, In a frying pan heat the rapeseed oil and place the halibut into the hot oil, cook on one side for 3 minutes then gently turn the fish over being careful not to break up the fish, continue to cook for a further 1 minute then add the butter to the pan. Once the butter melts and starts to foam baste the halibut with the hot butter. Remove the halibut from the pan and season with a squeeze of lemon.
  • To plate, spread the base of a warm plate with the celeriac puree then place the halibut on top. Carefully top the halibut with the wild mushrooms and garnish with some micro rocket leaves.