Pan roast Halibut, Fennel, Toasted almonds by Michael Bremner, Great British Menu Winner
4 x 120g Halibut fillet skinned and trimmed
500ml cold water
50ml lemon juice
100ml olive oil
50g Flaked almonds
80g milk powder
1tbsp chopped parsley
250ml Yoghurt whey
Mix the water and salt until dissolved. Add halibut and brine for 20 minutes. Remove from the brine and pat dry. Store in the fridge until needed.
Thinly slice the fennel and dress with the lemon juice, olive oil and salt.
Almond and brown butter crumb-
Toast the flaked almonds until golden. Melt butter and add the milk powder, cook until golden. Drain on paper towel, mix with the almonds and parsley, season with salt.
Boil and reduce the champagne and whey to around 100ml start adding the butter slowly and whisk until fully melted and thickened slightly.
Oil the halibut and add to a hot pan and cook for around 2/3min add the butter, turn the halibut over and cook for a further 2/3min. Remove from the pan and serve.