It’s nice when all your hard work is recognised. We’ve just been featured as ‘Winners” in Country Living’s Meet Britain’s Best Food Producers booklet.
It’s really nice when people can see what we’re trying to achieve here at Gigha Halibut.
Everyone who purchases Gigha halibut is a celebrity in our eyes and we are really keen to share information between those who enjoy preparing and consuming this beautiful fish. As a fish for all occasions, at home and in the restaurant there are recipes to suit, some of which you’ll find throughout this blog.
We’re always looking for new and exciting ways to serve our fish, so please send us your recipes and photos of the finished dish and we’ll select the best ones to be included in this blog.
Thanks.
UKTV Food programme Mitch & Matt’s Big Fish came to pay us a visit. They travelled across the country to find Britain’s best fish and decided that Gigha Halibut was worth a stop over whilst visiting Scotland.
It was really nice to have the opportunity to explain the importance of what we do, especially to a TV audience. The featured explained how we are creating a sustainable source of this precious fish, allowing wild stocks to recover from over-fishing.
The nice chaps even had time to cook a dish for us all to enjoy. Gigha Halibut poached in Olive Oil. Watch the video below to see the feature in full and also enjoy trying to cook this difficult but worthwhile dish (it’s a fine balance to create poached rather than fried fish, good luck.)
Courtesy of Michael Barton from Crabshakk (Scottish New Restaurant of the Year 2009).
Shopping List: Gigha Halibut fillet, yellow, red & orange peppers, shallots, Lilliput capers, fresh basil, black olives, teaspoon wholegrain mustard, 2 tablespoons olive oil, salt & pepper.
Finely chop the peppers, capers, basil, olives and shallots (small amount). Mix together with olive oil and mustard to create Salsa. Season, then cook the halibut fillet on a hot griddle, should take about 40 secs each side (depending on thickness of fillet). Serve halibut on top of salsa and enjoy with a glass of chilled of vino.
The Crabshakk can be found at 1114 Argyle Street, Glasgow. www.crabshakk.com
On the community – owned Isle of Gigha, there are 54 acres of Achamore Gardens. The warming influence of the North Atlantic Drift allows an even greater array of sub-tropical and temperate plants to grow happily out doors. The present compartment woodland layout was created by Col. Horlick and his assistant Kitty Lloyd Jones. These woodland compartments give a backdrop to allow the vast number of Rhododendron to grow and flourish. Plant genera from all over the world are represented within the gardens from the tender to the hardy.
Plant sales, dogs welcome, seasonal refreshments, friendly folk and a beautiful island.
Open all year round from dawn until dusk every day
Contact Micky Little Head Gardener
01583 505275
07766 860701