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Soy and butter poached halibut with pickled apple and smoked eel

Soy and butter poached halibut with pickled apple and smoked eel

Soy and butter poached halibut with pickled apple and smoked eel

PT3H

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1
Place a small saucepan over a medium heat. Add the butter and make a beurre noisette. Remove from the heat and add the soy sauce
  • 150g of salted butter
  • 50ml of soy sauce
2
Grate and juice the citrus fruits and place over the halibut. Allow to marinate for 10 minutes, wash off and place the halibut into a vac pac bag
  • 1 lemon
  • 1 orange
  • 1 lime
  • 1 pink grapefruit
  • 4 halibut fillets, approximately 60g each
3
Add the soy butter into the bag containing the halibut and seal. Cook in a water bath for 8 minutes at 42˚C
4
For the apple pickling liquor combine the sugar, vinegar, star anise and peppercorns in a pan and bring to the boil. Remove from the heat and allow to cool slightly
  • 50g of caster sugar
  • 50ml of white wine vinegar
  • 2 star anise
  • 6 peppercorns
  • 100g of sea salt
5
To prepare the apples, peel the skin off and discard. Continue to peel the apple flesh into long ribbons
  • 6 Granny Smith apples
6
Pour the pickling liquor over the apples and compress in a vac pac machine. Allow to cool in the bag and then remove and roll the apple strips up tight, trim into the desired shape
7
Slice the eel into 1cm cubes
  • 50g of smoked eel
8
To serve, roll out the apple strips and lay the halibut fillets on top. Garnish each plate with the eel, fresh herbs and a few drops of soy. Serve immediately
  • buckler sorrel
  • wild chervil
  • sweet cicely
  • borage

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Ingredients

Metric

Imperial

Butter soy poached halibut

Pickled apple

Garnish

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Soy and butter poached halibut with pickled apple and smoked eel

 
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