Halibut with samphire and barbecued new potatoes recipe
 A decadent dish to impress your guests with. 2 x 250g/9oz boneless halibut fillets500g/1lb 2oz unsalted butter250g/9oz samphire 2 x 250g/9oz boneless halibut fillets 500g/1lb 2oz unsalted butter 250g/9oz samphire 500g/1lb 2oz new potatoes, peeled and halved2 lavender sprigs 12 wet garlic cloves, peeledolive oilknob of buttersea salt and freshly ground black pepper 500g/1lb 2oz new potatoes, peeled and halved 2 lavender sprigs 12 wet garlic cloves, peeled olive oil knob of butter sea salt and freshly ground black pepper 200g/7oz salted butter1 large shallot, peeled, finely sliced1 medium carrot, peeled, finely sliced6 button mushrooms, sliced200ml/7fl oz champagne300ml/10fl oz white fish stock300ml/10fl oz double cream1 tbsp Sevruga caviarsea salt and freshly ground black pepper 200g/7oz salted butter 1 large shallot, peeled, finely sliced 1 medium carrot, peeled, finely sliced 6 button mushrooms, sliced 200ml/7fl oz champagne 300ml/10fl oz white fish stock 300ml/10fl oz double cream 1 tbsp Sevruga caviar sea salt and freshly ground black pepper Method For the halibut, heat a frying pan until hot, add the butter and heat until it turns a nut-brown colour. When the beurre noisette reaches 50C, lower the halibut into the butter and poach for 5 minutes.Preheat the barbecue. Oil a double layer of kitchen foil and put the potatoes in the centre of the foil with the lavender and the garlic. Season with salt and pepper and seal the potatoes in a parcel by crimping the long edges together and folding the edges in to create a solid seal. Cook on the barbecue for 30-40 minutes. Blanch the samphire in boiling water for 30 seconds. Drain and stir through a knob of butter.Melt a knob of butter in a large saucepan. Add the shallot and carrot and cook for 1–2 minutes. Add the mushrooms and cook for a further 2 minutes.Add the champagne and reduce by half. Add the stock and bubble away until the volume has reduced by half. Add the cream and reduce again. Stir through the caviar and check the seasoningServe the halibut with the samphire and the barbecued new potatoes with the champagne caviar sauce poured over. For the halibut, heat a frying pan until hot, add the butter and heat until it turns a nut-brown colour. When the beurre noisette reaches 50C, lower the halibut into the butter and poach for 5 minutes. For the halibut, heat a frying pan until hot, add the butter and heat until it turns a nut-brown colour. When the beurre noisette reaches 50C, lower the halibut into the butter and poach for 5 minutes. Preheat the barbecue. Oil a double layer of kitchen foil and put the potatoes in the centre of the foil with the lavender and the garlic. Season with salt and pepper and seal the potatoes in a parcel by crimping the long edges together and folding the edges in to create a solid seal. Cook on the barbecue for 30-40 minutes. Preheat the barbecue. Oil a double layer of kitchen foil and put the potatoes in the centre of the foil with the lavender and the garlic. Season with salt and pepper and seal the potatoes in a parcel by crimping the long edges together and folding the edges in to create a solid seal. Cook on the barbecue for 30-40 minutes. Blanch the samphire in boiling water for 30 seconds. Drain and stir through a knob of butter. Blanch the samphire in boiling water for 30 seconds. Drain and stir through a knob of butter. Melt a knob of butter in a large saucepan. Add the shallot and carrot and cook for 1–2 minutes. Add the mushrooms and cook for a further 2 minutes. Melt a knob of butter in a large saucepan. Add the shallot and carrot and cook for 1–2 minutes. Add the mushrooms and cook for a further 2 minutes. Add the champagne and reduce by half. Add the stock and bubble away until the volume has reduced by half. Add the cream and reduce again. Stir through the caviar and check the seasoning Add the champagne and reduce by half. Add the stock and bubble away until the volume has reduced by half. Add the cream and reduce again. Stir through the caviar and check the seasoning Serve the halibut with the samphire and the barbecued new potatoes with the champagne caviar sauce poured over. Serve the halibut with the samphire and the barbecued new potatoes with the champagne caviar sauce poured over.