Halibut pudding with a cockle dressing
- 340g (12 oz) halibut
- ½ sea salt flakes
- 170ml (6 fl oz) double cream
- Pinch curry powder
- Dash of brandy
- 1 tsp grain mustard
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 2 tbsp groundnut oil
- Salt and pepper
- 2 tomatoes, skin and seeds removed, chopped
- 40 freshly cooked cockles
- 1 finely chopped shallot
- ½ clove chopped garlic
- 2 tbsp chopped chives
- 8 spears cooked asparagus, sliced thinly, with tips reserved for garnishing
- 4 sprigs chervil
- Put the cold fish into a food processor (cool the bowl and blade in the fridge first) and turn on. Add the salt and then slowly feed in the cream. Season with curry powder and brandy.
- Put into 8 buttered dariole moulds and cook ‘en bain marie’ at 170ºC/375ºF/Gas Mark 3 for 10-20 minutes.
- Meanwhile take the cockles out of their shells.
- Mix mustard and vinegar, add oils and season. Mix in tomatoes, cockles, shallot, garlic, asparagus and chives. Reserve a little chopped tomato for garnishing.
- Carefully remove the puddings from the moulds into bowl. Arrange 2 puddings per person on a plate, top with some chopped tomato and a few asparagus spears. Spoon some of the cockle sauce over the top. Decorate with chervil and serve.