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Seafood Bar Chelsea
Chefs Table Hackney

Steamed wild halibut, soft boiled egg

  • Serves: 4
  • Cooks in: 30 mins
  • Difficulty: Easy

600 gr of halibut
2 medium size red onions
4 organic eggs
1/5 of a punnet of chervil
sea salt to season
olive oil to season  


Bring water to the boil, then cook the egg for 7 mins. take out of the pot and cool down. Peel them.

In a medium pot, place the onions cover them with water, season with a pinch of salt. Cook over medium to soft texture. Remove from the pot and peel, cut in half.

Cut the halibut in 4 pieces of 150 gr each.

Prepare the steamer, season the halibut with salt and cracked fresh pepper, then steam for 4 mins. Check the firmness of the fish before removing, if needs it leave a further minute but keep n mind that the fish needs to rest for 3 mins so the temperature will increase.

Cut the egg in half serve with the fish, garnish with the half onion two and chervil and drizzle olive oil.