Halibut and Chicken Pie from Peace & Loaf

“Feeling full from all the festivities? This recipe is light and delicious – and the perfect alternative to warm up your family and friends this winter.” – Dave Coulson, chef patron at Peace and Loaf, Jesmond

Prep time: 1 ½ hours

Cooking time: 1 hour

Equipment:
Sous Vide, vacuum pack, Thermomix (or equivalent), chinois, Moulin, piping bags

Ingredients:
4x100g (4x 3.5 ounces)
halibut fillets
4 chicken legs
4 chicken wings
1kg (2.2lb) potatoes
400g (3.5 ounces) butter
375ml double cream
2ltr of chicken stock
2 sheets of Fueille De Brick
750g (1.6lb) of button mushrooms
500g (1.1lb) of Shiitake mushrooms
3 carrots
3 banana shallots
2 leeks
3 sticks of celery
3 cloves of garlic
1 bay leaf
2 sprigs of thyme
175ml of white wine
table salt
lemon juice
chives

METHOD
For the chicken pie, use one carrot, shallot, leek, stick of celery and garlic for the mirepoix (flavour base) and sweat this off in a medium sized pan over a medium heat. Add 1 litre of chicken stock and the bay leaf. Bring this to a simmer and poach the chicken legs andwings until just cooked.

While the chicken is poaching fine brunoise (in butter) the remaining carrots, shallots, leek, celery and garlic and sweat off in a medium pan. Next add the white wine and reduce by 2/3 to cook out the alcohol, and then add 500ml of chicken stock and reduce by 2/3. Finally add 175ml of double cream and reduce by 2/3 again, reserve the sauce now until the chicken is ready.

When the chicken is ready, remove from the stock and allow to cool, strain the stock through a chinois and reserve.

Gently pick the meat from the chicken legs trying to keep larger pieces and add this to the chicken pie sauce, season with salt and finish with lemon juice.

For the wings, cut the centre section out on the inside of either joint, then push both bones out of the wing and place skin side down on a flat tray and then place inside a vacuum pack bag and seal. Trim the wings down after this into square and fine brunoise the trim and reserve.

For the mushroom puree and duxelle place 200g (7ounces) of butter and 750g (1.6lb) of button mushrooms in a pan on a high heat, when the mushrooms start to brown add the strained chicken stock from earlier. Continue to cook over a high heat until the stock has reduced by 2/3, stirring occasionally.

Pulse half of the mushrooms in the thermomix, season with table salt and lemon juice and reserve for service. Turn the other half into mushroom puree, place them in to the thermomix on full speed for 10 minutes and again season with salt and lemon juice.

For the mash potato, wash and peel your potatoes, dice into quarters, place in a pan with some cold water and salt and bring to the boil. Simmer until the potatoes have little resistance when tested with a knife. While the potatoes are cooking place 200g (7ounces) of butter and 200ml of double cream in a pan and reduce by half.

Mash the potatoes using the Moulin then add the butter and cream reduction and season with table salt to taste. Place into a piping bag and reserve for serving. Seal the halibut individually in vacuum pack bags.

TO SERVE

Place the halibut into the water bath for half an hour at 42 degrees (107 Fahrenheit). While this is cooking, reheat the chicken pie and duxelle over a medium heat on the hob.

For the Shiitake mushrooms, first add a little oil and table salt to a small pan and brown off the chicken trim from the wings, and then add the quartered shiitakes and a small knob of butter. When they have started to cook, add 2 tablespoons of chicken stock and cook until soft, finish these with some finely chopped chives.

For the chicken wing, lightly oil and salt a small pan and place the wing skin side down in the cold pan, place this on a medium heat, by the time the wing has been heated through the skin will be golden and crisp.

Place the Fueille de brick in the oven for 6-7 minutes at 170*C (338 Fahrenheit). Heat the mash in the microwave in its piping bag until hot.

Serve as shown in the picture.