Wild Halibut and Braised Beef Shin with Pearl Barley

This week’s recipe is by Dan Mellor, Head Chef of the Surf & Turf restaurant within Macdonald Holyrood Hotel.


• X4 150g of Halibut, skin on

• 400g Butternut squash, peeled and diced

• 300g Beef shin

• 200g Pearl barley

• X1 Fennel bulb, finely diced

• Small bunch of Chives, finely chopped

• 250ml Red Wine

• 500ml Beef Stock

• X3 Large Shallots, finely diced

• X1 Carrot, finely diced

• 100g butter, cold

Serves: 4

Braised Beef Shin and Pearl Barley

Place beef shin in a hot pan and brown the outside of the meat.

Add carrot and two-thirds of the shallots and half of the fennel.

Remove from the heat and place in an oven dish.

Cover meat and vegetables with beef stock.

Cook in oven at 150c/Gas Mark 2 for 3-4 hours until the beef if soft and tender enough to shred.

Remove the beef from the beef stock and leave stock to one side.

Allow beef to cool then shred.

Place shredded beef in a pan with remaining shallots and fennel.

Allow to sweat for two minutes and then add pearl barley.

Cover with beef stock and cook until barley is tender, this will take approximately 30 minutes.

Remove from heat, check seasoning and add chopped chives.

Butternut Squash Puree

Add squash and cook in a pan with a little water until soft.

Blend squash and 50g of butter into a puree, add salt to taste.

Beurre Rouge

Add red wine into a pan over a medium heat.

Allow red wine to reduce and once it starts to look like a syrup add 50g of cold butter.

Once combined, take off the heat.

Wild Halibut

Heat a non-stick pan to a high temperature; add a splash of olive oil.

Season halibut with salt and pepper.

Add halibut to pan, cook skin side down for 2-4 minutes until skin is golden and turn over.

Cook for a further 4 mins then remove from heat.


Place butternut squash puree on the plate in a swiping motion.

Pile a mound of the braised beef shin and pearl barley on one side of the plate and place the halibut on the other.

Drizzle with red wine jus.