Soy and butter poached halibut with pickled apple and smoked eel

Not yet rated

The extravagant title of this dish belies the simplicity with which it can be prepared. Smoked eel is the perfect partner to the subtle flavour of the halibut and the tartness of the apple in Simon Hulstone's dish.

First published in 2015




Butter soy poached halibut

Pickled apple



  • Vac pac maker
  • Water bath


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
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
Add the soy butter into the bag containing the halibut and seal. Cook in a water bath for 8 minutes at 42˚C
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
To prepare the apples, peel the skin off and discard. Continue to peel the apple flesh into long ribbons
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
Slice the eel into 1cm cubes
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
First published in 2015

Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay at The Elephant, which holds a Michelin star.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more