Simon Hulstone combines halibut with vin jaune, a delicious white wine similar to dry fino sherry. The chef finishes his dish with girolles, chargrilled grelot onions and nasturtium leaves to make a strikingly colourful and flavourful dish.
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Preheat a water bath to 42°C
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
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
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
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
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
20g of chives, chopped
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