GP recipe - Marinated halibut with dill and lemongrass

Served very cold, I find marinated fish an excellent starter.

We used some lovely fresh halibut for this 'amuse gueule', but sea bass or monkfish fillet would work equally well.

1. Putting the fish and creme fraiche to one side, mix the remaining ingredients in a small bowl. Press the fish firmly down into the marinading mixture, then turn over and press down firmly again. Cover with cling film and place in the fridge for 24 hours.

2. The next day, rinse off the marinade under cold water and pat the fish dry with kitchen roll. Dice the cured fish into 0.5cm dice and mix with the creme fraiche. Serve a small mound of marinated fish on a small saucer.

For four as a palate teaser

  • 80g piece of halibut fillet
  • One dessertspoon creme fraiche
  • One dessertspoon fine sea salt
  • One dessertspoon caster sugar
  • One dessertspoon of finely chopped fresh dill
  • One stalk of lemongrass, finely chopped

- Dr Chris Duckham is a GP in Tongue and Armadale, Sutherland, and runs Restaurant Cote du Nord, Farr Bay Inn, Sutherland (


Elegusto recommends:

The lemongrass goes well with full-bodied wine with exotic aromas.

Gewurztraminer from Domaine Bruno Sorg 2002

This is wonderful, being dry, but with exotic aromas and the slightest hint of lychee fruit and residual sugar on the back palate.

The Borgo Selene Bianco 2005

An unoaked, fresh wine, with pleasant hints of apples and pears.

For more details or to purchase these wines, please visit:

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