Prep time:
Cooking time: 15 minutes
Total time:
Serves: 4
4 Fillets of Halibut
30g Water
25g Lemon Juice
40g Finely Diced Cold Butter
10g Vegetable Oil
100g White Crabmeat
100g Brown Crabmeat
50g Cooked Clams
1 Lobster Tail, chopped
At only 27 years old, executive chef John Rogers is making a real impression at Rosemary Shrager’s Cookery School in Tunbridge Wells. Here he shares inspiring recipes sure to impress even the foodiest of friends...
Herb Crust: Tomato Garnish:
- words: John Rogers
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