Executive Head Chef, Jonathan Keane at The Lodge at Ashford Castle, shares his delicious recipe for halibut on a bed of oyster aioli. A great dish to impress your friends and family with.

If you enjoyed following the recipe below, we would love you to share your pictures with us, tagging @TheLodgeAshford on your Instagram post.

The recipe makes two servings.

Ingredients:

• 180g of turbot or halibut per person
• 100g chopped green cabbage
• 2 rashers of diced bacon
• 200ml cream

For the oyster aioli:

• 8 oysters
• 6 egg yolks
• 2 teaspoon of mustard
• Lemon juice
• 2 teaspoon of white wine vinegar
• 600ml of vegetable oil

Method:

1. For the aioli, open the oysters and remove them from their shells
2. Add the egg yolk, mustard, lemon juice, vinegar, salt and pepper. Add to a mixer and gradually add oil and seasoning
3. Leave aside
4. Sweat bacon in some olive oil and add cabbage, cook for one minute
5. Pour a dash of cream in and reduce it until the cabbage is cooked
6. Pan-fry the fish in hot olive oil and add a teaspoon of butter.
7. Assemble the dish

For more recipe ideas, check out our at-home blogs for inspiration.

Executive Head Chef, Jonathan Keane at The Lodge at Ashford Castle, shares his delicious recipe for halibut on a bed of oyster aioli. A great dish to impress your friends and family with.

If you enjoyed following the recipe below, we would love you to share your pictures with us, tagging @TheLodgeAshford on your Instagram post.

The recipe makes two servings.

Ingredients:

• 180g of turbot or halibut per person
• 100g chopped green cabbage
• 2 rashers of diced bacon
• 200ml cream

For the oyster aioli:

• 8 oysters
• 6 egg yolks
• 2 teaspoon of mustard
• Lemon juice
• 2 teaspoon of white wine vinegar
• 600ml of vegetable oil

Method:

1. For the aioli, open the oysters and remove them from their shells
2. Add the egg yolk, mustard, lemon juice, vinegar, salt and pepper. Add to a mixer and gradually add oil and seasoning
3. Leave aside
4. Sweat bacon in some olive oil and add cabbage, cook for one minute
5. Pour a dash of cream in and reduce it until the cabbage is cooked
6. Pan-fry the fish in hot olive oil and add a teaspoon of butter.
7. Assemble the dish

For more recipe ideas, check out our at-home blogs for inspiration.

When we travel again…
We shall go forth
with renewed gratitude
for the amazing gift that travel can be –
and the awe that comes from
finding ourselves at home
in places we have never been.

When we travel again…
We will see the world through new eyes
and deepened appreciation
for this truly magnificent planet we all share.
Not only will we take in the sights,
but we will hear the sounds. Breathe in the smells.
And savour the tastes – all waiting to be experienced.

When we travel again…
We will do so with renewed joy and purpose –
Joy as we create memories that last a lifetime,
and purpose that comes from knowing our travels
play a crucial role in the recovery
of communities we visit
around the world.

When we travel again…
We will venture forth with open hearts,
letting ourselves be guided
by wonder and curiosity
ready to connect to those we meet along the way -
our hosts, our guides, and our fellow travellers,
joined together in a journey of discovery.

When we travel again…
We will make travel matter more than ever before.
Knowing that how we travel
is just as important as where,
As we explore this wild and precious planet we call home,
Meet people around the globe who welcome us into their homes.
And discover magnificent wild creatures whose homes we visit.

When we travel again…
We will journey to places both near and far with those we love –
our partners, our parents,
our children, and grandchildren
and dear friends, some we’ve known for years –
and others we have yet to meet,
making memories all over the world.

When the time is right,
We shall go forth again.
Until then, we shall do what we have always done –
and dream of distant shores.
For while something deep inside us sleeps,
We know the sleeper will awaken –
When we travel again.