Soy and butter Butter poached halibut, pickled apple, smoked eel

Ingredients for 4 portions
Butter soy poached halibut 4 fillets of halibut, approximately 60 g eac 150 g of salted butter 50 ml of Kikkoman naturally brewed soy sauce 1 lemon 1 orange 1 lime 1 pink grapefruit Pickled apple 50 g of caster sugar 6 Granny Smith apples 50 ml of white wine vinegar 100 g of sea salt 2 star anise 6 peppercorns Garnish borage, flowers only buckler sorrel 50 g of smoked eel wild chervil sweet cicely, leaves and flowers

Ingredients for 4 portions

Butter soy poached halibut

4 fillets of halibut, approximately 60 g eac
150 g of salted butter
50 ml of Kikkoman naturally brewed soy sauce
1 lemon
1 orange
1 lime
1 pink grapefruit

Pickled apple

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

Garnish

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

Preparation

Preparation time: 3h

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.

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.

Add the soy butter into the bag containing the halibut and seal. Cook in a water bath for 8 minutes at 42˚C.

To prepare the apples, peel the skin off and discard. Continue to peel the apple flesh into long ribbons.

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 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.

Alternative to vacuum pack.

Slice the eel into 1cm cubes. 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.