Hi °C | Lo °C 
Galgorm Resort head chef Chris Bell serves up some great recipes to brighten up these gloomy January days.
What you'll need
4 X 200g portions of halibut
200g dry mashed potato
100g smoked haddock
2 eggs
50ml milk
200g breadcrumbs
1 head of baby gem lettuce
2 chopped shallots
1 chopped clove of garlic
100g frozen peas
100ml whipping cream
Poach smoked haddock, flake and mix with mashed potatoes; shape into balls and coat in breadcrumbs.
Sweat shallot and garlic until soft, add cream and reduce by half; add gem leaves and peas and return to the boil.
Roast halibut in a pan for 5-6 minutes, place in a serving bowl, garnish with deep-fried smoked haddock fish cake, peas and lettuce.
