Plump for Plums

British is best! Try this gorgeous fish dish and you’ll see what we mean…

No, we’re not being jingoistic, it’s just true when it comes to so much of the fresh produce you’ll find on the shelves. British plums are a perfect example. Still in season this month, they knock their foreign rivals for six when it comes to flavour. Max Murphy, head chef of the Malt Shovel at Barston, has picked a fish recipe with a gorgeous plum marinade as his star seasonal dish for October. Enjoy!

PAN FRIED HALIBUT WITH GIN & EARL GREY MARINATED PLUMS

Ingredients:

  • Fillet of halibut
  • Butternut squash
  • 6 plums (quartered)
  • 6 juniper berries
  • 2 tbsp sugar
  • 1 star anise
  • 25ml gin
  • 1 Earl Grey teabag
  • 200ml water
  • 1 fresh bay leaf
  • 2 tbsp soya beans
  • 2 tbsp plum tomato (diced)
  • 1 anans tomato (diced)

Method:

Season and pan fry the halibut in sunflower oil (flesh side down) for 5 to 6 minutes. Turn over add butter leave to rest. To make the plum marinade: Flambé gin in a pan, add 3 plums, sugar, star anise, teabag, juniper berries and cook until plums are soft. Strain all ingredients, add back into pan with remaining 3 plums, again until plums are soft. Leave the plums with the syrup in an airtight container to marinate (longer the better), heat to serve. Add tomatoes, soya beans and 3 tbsp of the plum syrup (from the above marinade). Gently warm up to serve. Roast quartered butternut squash in sunflower oil. Plate and garnish with dill, borage flowers and marigold petals