RACE DAY WINNERS
The highlight of the sporting social calendar, Royal Ascot returns this week with award-winning chefs serving up haute cuisine to racegoers and royals alike. Here, three of them share a taste of the delights on offer
LISA GOODWIN-ALLEN’S HALIBUT VERONIQUE WITH POTATO CONFIT, GRAPE SAUCE & CHERVIL
Serves 2
INGREDIENTS
• 2 tbsp sunflower oil
• 2 x 100g/4oz halibut loin steaks
• Salt
• 25g/1oz butter
• ½ lemon
• Fronds of fresh dill, to garnish
For the grape sauce
• 40g/1½oz olive oil• 50g/2oz butter• 160g/5¼oz peeled and finely sliced shallots• 1 clove garlic, peeled and chopped• 30g/1¼oz white button mushrooms, wiped and finely sliced• A few sprigs fresh tarragon, picked• 100ml/4fl oz vermouth• 200ml/7fl oz grape juice• 300ml/½pt fish stock• 2 tsp lemon juice• 170g/5¾oz• A good pinch of Maldon Sea Salt
