Aishling Moore: The meatiest of fish deserves a robust sauce

Halibut is the meatiest and largest fish that I get to work with, so it’s a real joy when available

Halibut with mushroom sauce by Aishling Moore. Picture Chani Anderson.

Sun, 18 Jan, 2026 - 17:32

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won multiple awards for her cooking and writing.

This weekend’s recipe of halibut with a creamy mushroom sauce is a real treat.

Being one of the most expensive species in the sea, halibut is deserving of an accompaniment which is as robust and luxurious, so I’ve opted for a peppery umami-rich mushroom sauce to go with.