Millcroft Inn & Spa’s Halibut Confit

Experience halibut that melts in your mouth with this recipe courtesy of Executive Chef Nicolas Petitjean from Headwaters Restaurant at Millcroft Inn & Spa. A great alternative to cod or haddock, halibut is firmer in texture and takes on flavours really well. The highlight to this flavourful dish is the smoky homemade romesco sauce, a Spanish creation that perfectly compliments any fish. This dish is currently featured on Headwaters dinner menu.

Halibut Confit, with Romesco Sauce and Artichoke

Serves 4 people

Ingredients for Halibut:

170 g or 4 pieces of Halibut 
12 g Kosher salt
80 g Extra virgin olive oil
4 g Garlic
4 Springs of thyme


  1. Place all ingredient in vacuum bag and seal it.
  2. In a bain marie with circulator cook the halibut to 55˚C and keep at this temperature.

Ingredients for Romesco Sauce:

250 g Roasted red pepper
13 g Garlic
11 g Tomato paste
8 g Sherry vinegar
2.5 g Smoked paprika
2 g Cayenne pepper
5 g Parsley
25 g Extra virgin olive oil


  1. Place all ingredients in a food processor except the extra virgin olive oil and pulse until finely chopped.
  2. Add the extra virgin olive oil and blend until smooth, season to taste.

Ingredients for Olive Tapenade:

100 g Kalamata olives
30 g Canola oil
5 g Garlic

Method: Place all ingredient together in a blender, purée until smooth. Season to taste.

Ingredients for Artichoke: 

160 g artichoke

Method for Artichoke: 

Open a can of brine artichoke, slice them finely.

Ingredients for Rapini: 

40 g Rapini
5 g Extra Virgin Olive Oil

Method for Rapini: 

  1. Clean the rapini and season with olive oil
  2.  Grill the rapini until cooked then season to taste.

Plate dish as illustrated in the photo. 

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