first a photo of the changing cabin
and the barbecue
HALIBUT WITH CREAMED CHANTERELLE AND TRUFFLE POTATO VINAIGRETTE
Take Halibut fillets of about 100g each and pan-fry to get a golden colour. Set aside on a baking tray to finish off in the oven.
Clean the chanterelle mushrooms and cook them in a wok with a little butter .
When reheating finishplace some cream in the pan, heat well and toss in the chanterelles and allow to reduce to coat the mushrooms. Season well with salt and pepper.
To make the vinaigrette, peel and dice some truffle potoatoes. Boil in salted water until al dente and cool. Mix together with olive oil, truffle oil, sherry vinegar and salt and pepper. To serve place some of the creamed chanterelle in the centre of the plate. Top with the halibut and spoon the vinaigrette around.
Just ordinary potatoes would be good to or my favourite creamy mashed potatoes with spring onions (colcannon)
I hop to make this on the weekend , then I will give you the exact measurements should you require them