This elegant halibut crudo recipe from Merlin Labron-Johnson is swaddled in a velvety smoked cultured cream and topped with slivers of radish. A dusting of raspberry powder completes this ethereal dish to perfection.
After six years working in Michelin-starred restaurants in Switzerland, France and Belgium, Merlin Labron-Johnson returned to the UK to open Portland. Nine months later, he was awarded a Michelin star at just twenty-four years old.
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To begin, make the crudo. Mix the salt with the sugar and sprinkle a layer over a tray. Place the halibut fillet on top and sprinkle with the rest of the cure. Set aside for 30 minutes
300g of halibut fillet, thick, skinned
100g of salt
100g of sugar
Meanwhile, cold-smoke the cream using a commercial smoker or Big Green Egg barbecue. This will take 15–20 minutes, best results will come from using hay, sawdust, cherry or apple wood chips
200g of cultured cream, best quality you can find
When the cream has been smoked, mix with the chopped shallot, lemon juice and zest and season with a little sea salt
1 large shallot, finely diced
1 lemon, juiced and zested
After 30 minutes of curing, wash the halibut thoroughly under cold water and pat dry
Thinly slice the radishes using a mandoline and slice the fish as thinly as possible using a very sharp knife
1 bunch of radishes, preferably heritage
Lay the halibut slices on a cold plate in a circle. Cover with a layer of the smoked cream, then cover the cream completely with the sliced radishes. Dust with raspberry powder, arrange the red vein sorrel over the top and serve
red vein sorrel leaves
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