Poached Gigha halibut with smoked almond pesto and caviar butter sauce

Poached Gigha halibut with smoked almond pesto and Attilus caviar butter sauce

By Michelin Starred Matt Worswick*.

Recipe per person…

For the Poached Gigha halibut.

Allow 100-120g portion of Gigha halibut. For the beurre noisette (simply butter that is browned in the pan…) Makes 250ml / 8fl oz. 

Dice the butter, drop into a pan, heat it gently and whisk as it melts, continue to heat the butter and it will foam then subside but you’ll need to keep a close eye on it to prevent burning.

Watch for lightly browned specks forming and you’ll also get a nutty aroma.

Take the pan off the heat at this point and let it cool down to prevent further cooking.

Your butter is now ready to poach the Halibut

For the Halibut


Poach the halibut in a ‘butter’ bath at 55 degrees for approximately 8 minutes (not in a vacuum Pac bag) until cooked.

For the Smoked almond Pesto:

  • 20g breadcrumbs 
  • 20g parmesan cheese
  • 100g spinach blanched
  • 75g smoked almonds
  • 150ml rapeseed oil

In a food processor blitz the bread, cheese, nuts and spinach then season, add oil slowly until incorporated.

For the Attilus Caviar Butter sauce:

  • 200ml white wine
  • 100ml white wine vinegar 
  • 1 bay leaf 
  • 3g black peppercorns 
  • 30g Attilus Oscietra caviar
  • 200g diced cold unsalted butter 

    Add white wine, bay leaf , peppercorns and the vinegar to a heavy based saucepan and gently bring to the boil, then reduce to a syrup.

    Whisk in the cold butter on a rapid heat until emulsified, finally add the caviar and serve.

    *This recipe is kindly provided by Matt Worswick.

    Attilus Caviar Chef

    Exec chef Pennyhill Park was awarded a Michelin Star and 4 AA Rosettes at the age of 26!

    Matt grew up in Liverpool, and was brought up on classic homely cooking.
    Spending summers with his grandmother on the Isle of Man, Matt saw the benefits of growing his own fruit and vegetables coupled with a “waste not want not philosophy” that has stuck firm with him to this day.

    Matt has worked under leading chefs at legendary restaurants such as Le Champignon Sauvage, with 2 Michelin starred David Everritt-Matthias, and St. Martins-on-the-Isle of Scilly, working under Michelin star chef Kenny Atkinson.

    In addition to his culinary prowess Matt is also a familiar face to foodie television viewers and has appeared on BBC1's “Master Chef” (The Professionals) as well as BBC2's “Great British Menu”.

    Today we are delighted that Matt has taken time out from his busy kitchen and filming schedule to show you a stunning recipe using Attilus caviar by adding a delicious dollop of our Oscietra to his unctuous sauce, yielding a fresh saltiness and visual appeal. The dark caviar pearls swim through the liquid velvet before enrobing his butter poached salmon topped with crunchy nuts for added texture.

    We hope you enjoy Matts indulgent presentation and recipe.

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