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Halibut and Grapefruit with a Pork Pie Sauce

Pan-seared halibut with a hazelnut crust, served with wilted spring greens, fresh grapefruit, and a unique savory pork pie purée.

SeafoodMain CourseGourmetHalibutPork Belly
Estimated Nutrition
Calories
2460
kcal / serving
9840 kcal total
Carbs
112.2g
per serving
448.8 g total
Fat
180.1g
per serving
720.5 g total
Protein
91.3g
per serving
365.2 g total
Cook Time
110
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
sheets
Gelatine
Soaked and drained
Dairy
175
g
Butter
For pastry
85
g
Milk
1
piece
Egg Yolk
Free-range, beaten
60
g
Salted Butter
Fruits
25
g
Granny Smith Apple
Core removed, finely diced
1
piece
Pink Grapefruit
Peeled, segmented, chopped
GrainsCereals
500
g
Plain Flour
110
g
Breadcrumbs
Fine, fresh
Liquids
75
ml
Water
250
ml
Apple Juice
For jelly
300
ml
Fish Stock
50
ml
Apple Juice
For sauce
Meat
800
g
Pork Belly
Fresh
200
g
Pork Fat
NutsSeeds
1
1
Fleur De Sel
To taste
1
pinch
Quatre-Épices Powder
1
tsp
Salt
25
g
English Mustard Powder
25
g
Hazelnuts
Roughly chopped
OilsFats
175
g
Lard
1
dash
Olive Oil
For frying
Other
600
g
Pork Pie
Prepared from recipe
Seafood
500
g
Halibut Fillet
Skinned, divided into 4 pieces
Vegetables
150
g
Spring Greens
Very finely sliced

Method

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