Cracker Pack 2019

Lightly Smoked Halibut with Apricot, Samphire on Apple & Cucumber Gel

Anthony Marshall, executive chef at the London Hilton on Park Lane
Serves: 4
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This is an ideal early Autumn starter. A good British dish because we try to use all local produce, and make it look interesting. I don’t think people realise the diversity of seasonal ingredients in this country, and this dish showcases just some of the ingredients we have available to us at this time of year.



  • Halibut 320g
  • Salt 20g
  • Sugar 40g
  • Nori 20g ground
  • Celery 100g
  • Salt 5g
  • Sugar 5g
  • Lemon juice 15g
  • Apple cider 100g
  • Cox apples 100g
  • Cucumber 100g
  • Celery 100g
  • Xanthan gum 2-3g
  • Apricots 100g halved, stone removed
  • Cider vinegar 30g
  • Sugar 20g
  • Water 20g
  • Micro melons 4
  • Gooseberries 2
  • Nasturtium leafs and flowers 4
  • Peas 40g fresh and blanched
  • Broad beans 40g fresh, peeled and blanched
  • Cucumbers 20g pearls
  • Apple 20g pearls
  • Samphire 30g blanched
  • Fennel flowers 1


  1. Mix salt and sugar, rub into halibut and marinade for 3 hours. Rinse off and dry with cloth. Smoke fish with smoke gun, coat with ground nori
  2. Peel celery, mix salt, sugar and lemon juice and put all ingredients in sous vide bag
    and compress for 4 hours. Remove celery from liquid, dry and cut in strips
  3. Combine cider vinegar, water and sugar and bring to a boil. Cool down and add to
    apricots. Vacuum pack and cook at 85ºC for 3 hours. Cool in ice water and blend to
    smooth puree
  4. Juice apples, cucumber and celery, add cider and strain through coffee filter. Add
    xanthan gum carefully to avoid lumps and leave to rest for 1 hour
  5. TO SERVE:
    Slice halibut thinly. Use flowers, herbs, micro melons and gooseberries to garnish
    the plate
  6. Drizzle cider gel over fish and in between the vegetables
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