Pan Roast Halibut, Confit Artichokes, Pickled Grape, Almond, Fennel Broth

Cooking Time

Ingredients

Increase Portion Size

Ingredients

  • g Halibut portion
  •   Jerusalem artichokes
  •   Fennel broth
  •   Green oil
  •   Pickled Grape
  •   Almond
  •   Chervil

Method

  • 1

    Step 1

    Halibut- Prep the Halibut and portion into 170g pieces. Save any trim for staff/goujons. Season and seal the halibut in oil on the side removed from the bone, turn over add 10g butter, 10g water and a sprig of rosemary. Cook in oven for around 5 mins at 180c. Baste.
  • 2

    Step 2

    Artichokes (Batch) - Peel and slice 1kg to 1cm thick. Vac pack with 100ml rapeseed oil, 10g salt and 1 sprig of thyme. Steam for around 20 mins or until just soft. Chill . To Serve, cook in foaming butter.
  • 3

    Step 3

    Fennel Broth- Chop and sweat 1 large fennel, 1 white onion, 1 stick celery, 10g ginger, 1 stick of lemon grass and one red chilli. Add 3 star anise and 10 cardamom pods. When soft, add 200ml white wine and reduce, add 500ml chicken stock and reduce.Add 1 litre of double cream and leave to infuse for half an hour. Pass and adjust accordingly – White Balsamic, lemon juice, salt, sugar, butter.
  • 4

    Step 4

    Green Oil (Batch) - Pick one bunch of chervil and one bunch of parsley. Place in the blender with 800ml of rapeseed oil. Blend at 60c for 5 minutes . Pass through muslin in a bowl over ice.
  • 5

    Step 5

    Pickled Grape- Boil 100ml white wine vinegar, 100ml water and 100g sugar. Pour over 200g sliced red grapes and chill.

Ingredients

  • 170 g Halibut portion
  • Jerusalem artichokes
  • Fennel broth
  • Green oil
  • Pickled Grape
  • Almond
  • Chervil