Dinner Kate Wesson

Kate Wesson's Halibut with Asparagus & Lemon Vinaigrette Recipe

This simple fish dish is great enjoyed with a crisp zesty glass of white wine, a great lunch or dinner to impress with.

Ingredients - serves 2
2 x 180g pieces of Halibut 1 x lemon, rind for the fish & half a juiced lemon for the vinaigrette
4 x sprigs of Thyme 100g Asparagus, woody stems removed
40g radishes, any large ones cut in half Half a teaspoon Dijon mustard
3 tablespoons olive oil - one for the fish, two for the vinaigrette Salt & pepper


  • Preheat the Portable Buffalo Sous Vide to 55.5 degrees.
  • Using a potato peeler, carefully take the rind off one lemon.
  • Season the fish and place it inside a vacuum bag along with the lemon rinds, two sprigs of fresh thyme and a good glug of olive oil.
  • Seal the bag with the Buffalo Vacuum Pack Machine and place inside the sous vide for 20 mins.
  • Whilst the fish is cooking, toss the asparagus spears and radishes in olive oil and season with salt and pepper.
  • Add to a hot skillet pan until charred and cooked so that they retain some bite.
  • Whisk together the Dijon mustard and lemon juice. Once combined, slowly add the olive oil until emulsified, you may need to add a touch more olive oil to achieve an emulsion. Season with salt and pepper.
  • Plate the asparagus and radishes, drizzle with the vinaigrette. Remove the halibut from the bag and place on top of the asparagus.
  • Serve with a cold glass of zesty white wine.
Buffalo Sous Vide
Buffalo Vacuum Pack Machine
Vogue Skillet Pan
By Kate Wesson
Freelance professional food stylist with over ten years' experience.
Kate has an obsessive passion for beautiful food which stems from watching her mum whip up pickles, jams and hearty crumbles.

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