A Knight’s Tale

Gigha Halibut is now being supplied by one of the premier London-based fishmongers.  James Knight of Mayfair with their two retail outlets in Notting Hill and Selfridges, are now supplying the sublime Gigha Halibut to the discerning palates of London town.  James Knight, by Royal Appointment, continues the supplier growth of  Gigha Halibut and is a continuing recognition that sustainable, organic fish farming is the way forward.  So keen are James Knight on the product from Gigha that theyhave featured not only the fish, but the good fishermen of Gigha Halibut in their recent newsletter!  See here for more details.

Halibut Cheek with chilli vodka and wild garlic

At Am Birlinn when we take delivery of one of our own highland bullocks, one of the first things we do is take a section of the fillet and make a classic tartare.  The raw onions and lemon juice combined with the capers and gherkins, providing a pickling medium which quickly “cooks” the outside of the beef.  When Alastair Barge of Gigha halibut told me of the joys of halibut cheeks I immediately thought of doing a tartare.  It only seems right to serve such a small and choice cut raw, just as with the beef fillet.

I was delighted with the results!  Firstly the firm dry texture of the cheek took the gentle pickling very well and with the addition of a few drops of chilli vodka we took it to another level.

To serve 2 as an amuse bouche or a wee starter.

Halibut Cheek with chilli vodka and wild garlic

Take the cheeks off the fish and skin them, removing any white sinew.  Slice the cheeks into 5mm strips and set aside.

Mix together one teaspoon each of chopped baby gherkins, baby capers, spring onion and mixed soft herbs I used chives parsley and wild garlic leaves).  Combine with the cheek meat in a bowl and gently fold in a couple of drops of good quality olive oil, a small squeeze of lemon (perhaps a quarter of a lemons worth) and a few drops of chilli vodka.  If you don’t have chilli vodka then I would suggest using finely chopped fresh chilli rather than reaching for the Tabasco.

Halibut cheek - or a cheeky halibut!

Leave to do its magic for a couple of minutes and serve.

A real luxurious treat!

http://www.ambirlinn.com/home

Gigha Halibut in a Lemon, Lime and Chive Butter

The community-owned Gigha Hotel has a great working relationship with Gigha Halibut and provide locals and visitors alike with delicious, fresh halibut all the year round.  Libby Donaldson, Head Chef, has given us this recipe for her favourite way of serving the local halibut.

Gigha Halibut in a Lemon, Lime and Chive Butter

Melt around 2oz of butter in a frying pan.

Dip Halibut fillets into PLAIN flour.

Once Butter has melted dip the halibut fillets in ensuring totally coating the halibut so that no flour is left exposed.

Squeeze a quarter of a lemon and a quarter of a lime  over each piece of Halibut and add these to the frying pan.

Put under a hot grill for approximately 5 minutes.

Bring out and sprinkle with freshly cut chives and grill for a further 5-10 minutes depending on the thickness of the halibut.

Once removed from the pan pour the remaining butter over the halibut and enjoy with new boiled baby potatoes and fresh vegetables.

Corncrakes on Gigha

Now as we all know, Gigha Halibut is a keen supporter of the Gigha Golf Course.  The golf course combines lovely views across to Kintyre and beyond with challenging par 3′s and 4′s – but enough of the plugging for one of Argyll’s best kept golfing secrets.  What a joy to be on the course on a fine brisk, nay chilly, May morning and to hear nothing but the sound of the wind, the distant chimes of the MV Loch Ranza waiting at the slip and the distinctive call of one of  the rarest of visitors to these, or any,  isles – the Corncrake.

The numbers of these birds in the UK has dwindled alarming low with modern day farming practices providing little for their natural habitat.  In fact the RSPB estimate the number of male Corncrakes down to around 1300. So what a joy to hear the distinctive “crek crek” of their call as the tricky tee shot on the fourth is being attempted. They are notoriously difficult to spot, so even though the bird sounded close enough to touch – there was no sight at all.  Gigha offers a haven for birds with natural rough cover, a good variety of food sources and few people to interfere with their well-being. The Gigha Golf Course is trying to improve this situation further with the adding of a wild flower meadow to the north of the course.  It is hoped that the added variety of seeds and cover will attract more wildlife and increase the biodiversity on the island as a whole.  This project is being undertaken by the Gigha Golf Course in conjunction with Keith Helm – local champion leek grower and wildlife enthusiast.

The course also offers many elevated holes and it is not infrequent  to see buzzards, geese and occasionally swans fly at your level or even below you when teeing off on the ninth. Careful with that tee shot mind you, anything to the right is pure misery …

The illusive Corncrake

ROAST Gigha Halibut with Capers, Lemon and Garlic

As served at the Big House by Viv Oliver, Tighnavinish, Gigha

Serves 4

12oz cherry tomatoes

Grated zest and juice of one large lemon

4 cloves garlic, peeled and crushed

2 tablespoons capers, rinsed and drained

4 tablespoons olive oil

4 halibut fillets (7oz each)

Sea salt and freshly milled black pepper

Preheat the oven to 200 degrees C.   Place the oil, garlic, lemon juice & zest in a small roasting tray (fillets need to just fit), mix together.   Add the fish fillets to the tray, skin side down, and coat in the oil mixture.  Season the fish with sea salt and black pepper.   Add the capers and tomatoes and roast for 12-15 minutes or until the fish is just cooked.

Lovely served with crushed new potatoes and green beans.   Drizzle over any juices left in the roasting tray.

Simples …

Big Keith Digs Deep to Secure Leek Title

The inaugural Gigha Leek Union of Growers (GLUG) show was held in the Gigha Hotel earlier this year and, after a tense and heated judging session a clear winner was chosen.  Keith Helm, a native of Yorkshire and thereby versed in the traditina nd importnace of leek growing to the human copndityion, triumphed over the talented and varied competition.  John Earnsahw of Achamore Farm, Gigha, carried out the judging to the prescribed high standards and ensured at all times that fair-play was adhered to.

Keith Helm displays his winning leek and trophy.

The competition, sponsored by Gigha Halibut, will now be an annual event and judging by the success of this years show, will become a much anticipated event.  Special thanks to Henri from Smashing Glass for producing such a magnificent trophy, the hotel for a wonderful buffet, the hard-working GLUG committee for all their efforts (cough cough) and Gigha Halibut for their support.

Gigha Golf Course launches Mower appeal

Not only does the Isle of Gigha offer a beautiful and unspoilt environment for  Hailbut, but it also possesses one of Argyll’s best kept secrets – the Gigha Golf Course.  This lovely 9 hole course offers stunning views up the West Loch and across to Kintyre and some challenging par 3′s and 4′s

First Green, looking towards West Loch Tarbert

Unfortunately times are hard and equipment is desperately required to keep the course up to its fine standards – hence the mower appeal!  Gigha Halibut have stepped up and offered to host an Open Golf Competition later in the summer with all proceeds to assist the course in purchasing a new set of gang-mowers to cut the rough .

So, all interested parties in taking part in this inaugural competition watch this space, or for more details contact golf@gighagolf.co.uk

Happy Halibut in the Daily Express

The word is spreading – Gigha Halibut have a detailed feature in the Daily Express Money supplement – read here

Gigha Halibut features in new Waitrose store

As Waitrose plans to expand its Scotish presence, the opening of a new build 25,000 square feet store in Newton Mearns represents a major step forward.  And with this expansion, the range of Scottish produce on offer is also increasing.

Mark Price, managing director, said: “Waitrose Newton Mearns represents our first new build store in Scotland and demonstrates our ambition to make our brand more accessible to more Scottish consumers. Since first arriving in Scotland four years ago, we have established a loyal customer base and increased the number of Scottish farmers and producers supplying our shops, both here and throughout the UK.”

Gigha Halibut is one of those products being offered and we look forward to our growing relationship with Waitrose.

Fish2fork – Sustainability at its best

“Gigha halibut commends the work of Charles Clover and Waitrose in keeping sustainability to the fore . Fish2fork seeks to use consumer power to alter  restaurants purchasing habits  by rating them according to the sustainability of their menus. Gigha halibut features on Andrew Fairlies at Gleneagles as well as Sankeys and Inver Cottage all, in the top ten restaurants for sustainability. “ All worth a visit.

http://fish2fork.com/apps/index.php/reviews/top10/uk