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Soy and butter poached halibut with pickled apple and smoked eel

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Ingredients

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Butter soy poached halibut

Pickled apple

Garnish

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Method

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1
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
2
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
3
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
5
To prepare the apples, peel the skin off and discard. Continue to peel the apple flesh into long ribbons
6
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
7
Slice the eel into 1cm cubes
8
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
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