Adam Handling's Halibut with Mussels, Potatoes and Lettuce

Don't be fooled by the simple presentation and title of this incredible recipe – there's some serious technique on show. The halibut is portioned and brined, with all the trimmings used to make a rich mousse studded with mussels that's spread on top before steaming. The sauce, made from the mussel cooking liquor, is thickened with egg and seaweed butter to create a silky custard texture, and the potatoes are cooked confit in olive oil. Quite simply stunning. See the full recipe here: https://www.greatbritishchefs.com/rec... Head over to our Signature Series page to get exclusive access to more videos like this one: https://www.greatbritishchefs.com/sig... Become a member of the Great British Chefs Club: https://www.greatbritishchefs.com/mem... Subscribe to Great British Chefs YouTube channel: http://togbc.com/chansub Follow Great British Chefs here: Facebook:   / greatbritishchefs   Instagram:   / gbchefs   Twitter:   / gbchefs   Pinterest: https://www.pinterest.co.uk/gbchefs Visit our shop: https://shop.greatbritishchefs.com/