Soy and butter poached halibut with pickled apple and smoked eel
Item 1 of 1
- medium
- 4
- 3 hours
The extravagant title of this dish belies the simplicity with which it can be prepared. Smoked eel is the perfect partner to the subtle flavour of the halibut and the tartness of the apple in Simon Hulstone's dish.
First published in 2015
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Ingredients
Metric
Imperial
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
SAVE RECIPE
Equipment
- Vac pac maker
- Water bath
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
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
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