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:

  • 160g fresh white bread crumbs, crusts removed
  • 80g Gruyère
  • 60g chopped parsley
  • 10g chopped thyme
  • 110g soft butter
  • salt
  1. Place everything in the blender and blend until smooth.
  2. Place between 2 sheets of silicone paper and spread thinly as possible.
  3. Freeze on a flat tray and cut from frozen as needed.

Tomato Garnish:

  • 4 cherry tomatoes
  • 1 garlic clove, finely sliced
  • 4 sunblush tomatoes
  1. Cut the cherry tomatoes in half.
  2. Place a slice of garlic on each tomato half.
  3. Season with salt and place in an oven at 65°C and cook for 2 hours.

 

  • words:

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