Vin jaune-poached halibut with girolles and grilled grelot onions

Ingredients

Fish & Shellfish

  • 2 halibut fillets, each weighing 140g

Store Cupboard

  • 100g of sea salt
  • 100g of sugar
  • 100ml of chicken stock
  • salt
  • pepper

Alcohol

  • 50ml of vin jaune
  • 150ml of vin jaune

Dairy

  • 250g of butter
  • 1 knob of butter

Salad & Fresh Herbs

  • 20g of chives, chopped
  • nasturtium leaves

Fruit & Vegetables

  • 100g of girolles, cleaned
  • 3 grelot onions, cut into 0.5cm slices