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Vin jaune poached halibut with girolles and grilled grelot onions

Vin jaune-poached halibut with girolles and grilled grelot onions

PT1H

1
Preheat a water bath to 42°C
2
To prepare the fish, trim the halibut fillets into neat squares. Mix together the salt and sugar and sprinkle over the fish on all sides. Set aside to cure for 10 minutes
  • 2 halibut fillets, each weighing 140g
  • 100g of sea salt
  • 100g of sugar
3
Place the halibut into individual vacuum bags with the vin jaune and seal in a chamber sealer. Cook the halibut in the water bath for 10 minutes
  • 50ml of vin jaune
4
To make the sauce, mix the vin jaune and the leftover liquor from the halibut vacuum bags in a saucepan. Reduce by half, add the chicken stock and reduce by half again. Add the butter and whisk to a sauce-like consistency. Season and set aside
  • 100ml of chicken stock
  • 250g of butter
  • 150ml of vin jaune
  • salt
  • pepper
5
In a medium frying pan, gently sauté the girolles over a medium heat until tender. In a grill pan, chargrill the onions until softened and browned
  • 100g of girolles, cleaned
  • 3 grelot onions, cut into half cm slices
  • 1 knob of butter
6
To serve, mix the mushrooms and chopped chives through the sauce and divide between serving dishes. Arrange the onion slices on top, then add a portion of halibut. Garnish with nasturtium leaves and serve
  • nasturtium leaves
  • 20g of chives, chopped

Ingredients

Metric

Imperial

Poached halibut

Vin jaune sauce

  • 150ml of vin jaune
  • 100ml of chicken stock
  • 250g of butter
  • 20g of chives, chopped
  • salt
  • pepper

To serve

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