(serves 4)
4 x 120g Halibut fillet skinned and trimmed
500ml cold water
40g salt
100g butter
1 fennel
50ml lemon juice
100ml olive oil
salt
50g Flaked almonds
80g milk powder
100g butter
1tbsp chopped parsley
250ml Champagne
250ml Yoghurt whey
200g Butter
Salt
Method
Brine-
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.
Fennel salad-
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.
Whey emulsion-
Boil and reduce the champagne and whey to around 100ml start adding the butter slowly and whisk until fully melted and thickened slightly.
Halibut-
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.