Halibut

Flétan

What it is

The English name is Middle English halybutte — haly, holy, plus butte, flatfish — because it was the flatfish eaten on church fast days, and the first record dates from 1396. It is the largest flatfish in the world, and at that size it is butchered into loin steaks rather than filleted.

In the kitchen

Halibut goes from translucent to cotton wool in about a minute: roast it at 130 °C to 45 °C at the centre, then rest it. In a pan, sear one side only and finish it under a low grill.

Goes with

Butter Lemon Chives Capers Samphire Potato Cream Dill

In season alongside

Acacia honey Pauillac lamb Lily bulb Hake Pike conger (hamo) John Dory

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