Baked halibut with pea mousse and sauce vierge

Ingredients

Oils & Vinegars

  • olive oil

Store Cupboard

  • 100g of sugar
  • 2 1/4 gelatine leaves
  • 1 pinch of caster sugar

Beverages

  • 1500g of water, cold

Dairy

  • 100ml of double cream, lightly whipped