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Pure joy!  A meaty halibut steak served with a finely chopped veggie tower. The tower becoming extra special, dressed crab giving it an indulgence flavour. Another sauce that was quick to achieve and bring the tapas for two.


  • 1 halibut steak
  • 1 dressed crab
  • 1 sliced lemon
  • 1 sheet of parchment paper
  • 1 finely chopped leek
  • 1 finely chopped carrot
  • 4 finely sliced radish
  • 2 tbsp. finely sliced white cabbage
  • 2 tbsp. crushed garlic
  • 1 tbsp. finely chopped parsley
  • Sea salt/Coarse black pepper
  • 2 glasses of prosecco
  • 150 ml of double cream
  • Juice/zest of 1 lemon
  • Spray oil



  • Set oven at 180c
  • Flatten out the parchment paper and add a dash of spray oil across it
  • Cover with a couple of lemon slices, leeks, carrot, radish and place the halibut on the top
  • Cover with more lemon slices, leeks, carrot, radish and lightly season
  • Now wrap up the halibut parcel, fold the edges under and sit on top of an oven proof tray
  • Place in the oven for around 15-20 minutes, just firm to the touch through the parchment, don’t over cook the halibut!
  • Now its time to get the veggies ready
  • Over a medium heat add a dash of spray oil, place the remainder of your finely sliced veggies into the pan with the garlic and soften. This won’t take long and will crisp up very quickly, then add 3/4 of the dressed crab and mix through, season to suit
  • In another pan over a high heat add the 2 glasses of prosecco with the juice of the lemon, heavily reduce and  add the double cream
  • Finally add the remainder of the dressed crab, pinch of parsley,  shuffle the pan gently around and you are ready to plate up
  • Use a cooking ring to create the veggie/crab tower. Add your halibut, remove the cooking ring gently and drizzle over your sauce. Finish with the zest of the lemon to finish your meal with the remainder of the parsley

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