Fresh pasta shot through with coriander is a tasty base for the fish and carrot-wrapped lobster salad.
1 large turnip
150ml/5fl oz double cream
250ml/9fl oz full-fat milk
¼ cucumber, seeds removed
1 celery stick
1 shallot, finely chopped
3 spring onions, finely sliced
1 red chilli, seeds removed, finely chopped
2-3 fresh basil leaves, chopped
cooked lobster tails (see above)
For the lobster, kill the lobsters humanely by first placing them in the freezer for half an hour, then piercing each one between the eyes with a sharp knife.
Place the onion, celery and carrot into a large pan, cover with water and bring to the boil. Place the lobsters into the water, cover with a lid and cook for 5-6 minutes, or until the lobster is bright red and cooked through. Remove from the water and set aside to cool.
Once cooled, remove the tail meat and crack the claws to remove the meat inside. Set aside.
For the pasta, place the flour, salt and coriander into a food processor and blend until the coriander is finely chopped. Add the eggs, egg yolks and a little olive oil and blend for 10 seconds, until the mixture comes together to form a dough.
Tip the dough out onto a floured work surface and knead for five minutes, until smooth. Shape into a ball, wrap in cling film and place into the fridge to chill for 30 minutes.
Remove the pasta from the fridge and discard the cling film. Pass the dough through a pasta machine, starting at the widest setting and decreasing the setting each time you pass the dough through. Finally, pass the dough through the spaghetti attachment. Lay the spaghetti onto a baking tray lightly dusted with semolina flour, cover with a clean tea towel and place in the fridge until ready to cook.
For the baby turnips, place the baby turnips into a pan and cover with water. Add a pinch of salt and the butter, then bring the water to the boil. Reduce the heat and simmer for ten minutes, or until the baby turnips are tender. Drain and set aside to cool slightly before peeling and cutting into quarters. Set aside.
For the carrots, peel three of the carrots into large ribbons using a vegetable peeler. Place the ribbons into a bowl and add the white wine vinegar, olive oil, salt and freshly ground black pepper. Mix well to coat, then place into the fridge to chill for ten minutes.
Peel the remaining carrot into small ribbons and set aside for frying just before serving.
Meanwhile, for the lobster salad, peel the large turnip and chop it in half. Place the turnip into a heavy-based pan with the cream and milk and bring to the boil. Reduce to a simmer and cook for 15 minutes, or until the turnip is tender.
When the turnip is cooked, remove from the pan and place into a food processor along with a few tablespoons of the cooking liquid. Blend until smooth, then season to taste with salt and freshly ground black pepper. Set aside.
Chop the cucumber and celery into 1cm/½in cubes and place into a bowl. Add the shallot, spring onion, chilli, basil and lemon zest, then add the turnip purée and mix well.
Chop the reserved lobster tails into 1cm/½in cubes and add to the salad mixture. Season to taste with salt and freshly ground black pepper.
For the carrots, lay the marinated carrot ribbons over four sheets of cling film, overlapping them slightly, to make four rectangles. Spoon the lobster salad along the middle of the carrot ribbons. Using the cling film to help, lift the carrots and roll up the lobster salad to create a log. Twist the ends of the cling film to seal, then place onto a tray and place into the fridge to chill before serving.
For the passionfruit sauce, scoop out the flesh and seeds from the passionfruit and place into a small non-reactive pan with the sweet wine. Bring to a simmer and cook for 3-4 minutes, then add the cream and simmer until the mixture has reduced slightly.
Whisk in the butter until the sauce is smooth and glossy. Season to taste with salt and freshly ground black pepper, then pass the sauce through a fine sieve, discarding the seeds. Return to the pan to heat through just before serving.
For the halibut, heat a drizzle of olive oil in a frying pan and add the halibut fillets skin-side down. Fry for 2-3 minutes, or until the skin is golden-brown and crisp, then turn the fish over and add the butter. Cook for a further 2-3 minutes, basting the fish with the butter occasionally, until the fish is cooked through. Remove from the heat and set aside to rest.
While the fish is resting, fry the carrot ribbons. Half-fill a pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended).
Place the carrot ribbons into the hot oil and fry for 1-2 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
Cook the spaghetti in a pan of boiling salted water for 2-3 minutes, or until al dente. Drain and toss with a drizzle of olive oil.
To serve, place a spoonful of the passionfruit sauce in the middle of each plate. Place the spaghetti over the sauce, then arrange the halibut fillet on top of the pasta. Unwrap the lobster salad roll and place alongside the pasta, then garnish the fish with the lobster claw. Scatter the baby turnips around the plate and garnish with radish slices and coriander cress.
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