Halibut Ceviche With Mango And Passion Fruit

HALIBUT CEVICHE WITH MANGO AND PASSION FRUIT

(serves 6)

INGREDIENTS

420g halibut
Maldon salt
15ml Gastric (see note below)
15g caster sugar
45ml lemon juice
5g salt
Juice of half a lime
Tequila (to taste)
10g tomato fondue
1 tomato (skinned, deseeded and diced)
1 sprig of fresh coriander
Coriander oil (see below)
30g diced mango
3 whole passion fruit
Bread croutons

METHOD
Dice the halibut into 1cm squares.
Season with Maldon salt.
Whisk the lemon juice, gastric, sugar and salt together.
Add to the halibut along with the lime juice, tomato fondue and the tequila.
Finely chiffonnade the coriander leaves and add to the mix with the tomato dice.
Divide the mix equally between six 6-7cm stainless steel rings placed in suitable serving bowls.
Place the diced mango on top of the halibut.
Cut the passion fruit in half and scoop out the seeds and juice into a bowl. Whisk the pulp together to break up the passion fruit.
Finish the ceviche with a tablespoon of passion fruit over the top, and some of the croutons.
Finally finish with the coriander oil.

FOR THE GASTRIC
Put equal quantities in weight of white wine vinegar and caster sugar in a pan and bring to the boil. Cook until it turns a light golden colour, remove and cool to room temperature.

FOR THE CORIANDER OIL
25g picked coriander
70 ml groundnut oil
Small pinch of salt

Blend the coriander leaf with the oil and salt until a paste is formed. Place into a medium pan on the stove and bring to the boil. Pass through some muslin cloth and allow oil to drip through.

FOR THE TOMATO FONDUE
200g flesh of plum tomatoes, with seeds removed
1 small shallot finely chopped
1 clove of garlic finely chopped
1 bouquet garni
50ml olive oil

METHOD
Sweat the shallot and garlic in a saucepan without colouring.
Add the tomato flesh and bouquet garni, cover with a paper cartouche and slowly cook on the stove for 45-55minutes, so that the fondue sweetens in flavour and is almost dry.
Discard the bouquet garni and allow to cool.
Then place in a blender a puree until smooth.

Martin Wishart is an award-winning chef and restaurateur, who in 1999 established his eponymous Edinburgh restaurant. Situated in the historic port area of Leith, it was awarded a Michelin star in 2001, and has retained this accolade every year since. Following this success, Martin established a sister restaurant at Cameron House Hotel in Loch Lomond, which in turn received a Michelin Star in 2011. His most recent venture is The Honours, a contemporary brasserie in the heart of Edinburgh’s New Town.