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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.
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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
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
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
Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay - at The Elephant Brasserie and its adjoining The Room in the Elephant.
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Soy and butter poached halibut with pickled apple and smoked eel
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Soy and butter poached halibut with pickled apple and smoked eel
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