Marcus Wareing’s halibut with confit egg and coppa

Two Michelin-starred chef Marcus Wareing created the following especially for ‘Burnt’, a new movie starring Bradley Cooper, premiering at SterKinkor theatres on 23 October 2015. (So we’re fairly confident it’s about as delicious as the actor!) You can substitute the halibut for a fish with a dense, firm texture such as monkfish.

Serves: 2


2 pieces 150g halibut
2 tbsp vegetable oil
½ tsp table salt
25g unsalted butter, cubed
3 free range eggs, cooked for 45 minutes at 65˚C in water then placed in ice water
½ bulb baby fennel, shaved
4 fennel seedlings
12 x sea aster leaves
12 x sea purslane leaves
1 tbsp house vinaigrette
½ large purple grelotte onion
1 tbsp vegetable oil
10g unsalted butter
Splash of chicken stock
Pinch table salt
4 slices coppa


For the eggs, crack and discard the shell and all of the white.  Peel the membrane from the yolks then place in a bowl and whip with a spatula until smooth.  Place into a piping bag and set aside in the fridge.

For the onion, heat the oil in a small pan. When almost smoking place the onion, cut side down in the pan until charred.  Add the butter and stock, cover with parchment and allow the onion to cook through.  Remove and peel the onion layers, keep warm.

To cook the fish, heat the vegetable oil in a non stick frying pan, large enough to hold both pieces of fish.  Season the fish all over then place in the pan, brown one side then gently turn over and add the butter, cube by cube. When foaming, baste the fish all over until golden and just cooked through.

To assemble, pipe the egg yolk onto the plate and top with a little Maldon salt. Toss the shaved fennel in the vinaigrette with a little salt. Carve the fish in half and arrange both pieces on the plate. Garnish with the coppa, fennel, seedlings and sea herbs and serve.

Recipes provided by British Michelin starred chef and restaurateur Marcus Wareing, Chef Consultant for Burnt. Burnt, a new movie starring Bradley Cooper, premiers at SterKinkor theatres on 23 October 2015. Click here to book online.

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