Soy and butter poached halibut with pickled apple and smoked eel

servings4
3 hours

Ingredients

Butter soy poached halibut

  • 4 halibut fillets, approximately 60g each
  • 150g of salted butter
  • 50ml of soy sauce
  • 1 lemon
  • 1 orange
  • 1 lime
  • 1 pink grapefruit

Pickled apple

  • 6 Granny Smith apples
  • 100g of sea salt
  • 50ml of white wine vinegar
  • 50g of caster sugar
  • 2 star anise
  • 6 peppercorns

Garnish

  • 50g of smoked eel
  • buckler sorrel
  • borage, flowers only
  • wild chervil
  • sweet cicely, leaves and flowers

Method

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
  • 150g of salted butter
  • 50ml of 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
  • 1 lemon
  • 1 orange
  • 1 lime
  • 1 pink grapefruit
  • 4 halibut fillets, approximately 60g each
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
  • 50g of caster sugar
  • 50ml of white wine vinegar
  • 2 star anise
  • 6 peppercorns
  • 100g of sea salt
5
To prepare the apples, peel the skin off and discard. Continue to peel the apple flesh into long ribbons
  • 6 Granny Smith apples
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
  • 50g of smoked eel
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
  • buckler sorrel
  • wild chervil
  • sweet cicely
  • borage