Executive Head Chef, Jonathan Keane at The Lodge at Ashford Castle, shares his delicious recipe for halibut on a bed of oyster aioli. A great dish to impress your friends and family with. If you enjoyed following the recipe below, we would love you to share your pictures with us, tagging @TheLodgeAshford on your Instagram post.

Ingredients:

Serves two people

  • 180g of turbot or halibut per person
  • 100g chopped green cabbage
  • 2 rashers of diced bacon
  • 200ml cream

For the oyster aioli:

  • 8 oysters
  • 6 egg yolks
  • 2 teaspoon of mustard
  • Lemon juice
  • 2 teaspoon of white wine vinegar
  • 600ml of vegetable oil

Method:

  1. For the aioli, open the oysters and remove them from their shells
  2. Add the egg yolk, mustard, lemon juice, vinegar, salt and pepper. Add to a mixer and gradually add oil and seasoning
  3. Leave aside
  4. Sweat bacon in some olive oil and add cabbage, cook for one minute
  5. Pour a dash of cream in and reduce it until the cabbage is cooked
  6. Pan-fry the fish in hot olive oil and add a teaspoon of butter.
  7. Assemble the dish