Vin jaune-poached halibut with girolles and grilled grelot onions

Preheat a water bath to 42°C

To prepare the fish, trim the halibut fillets into neat squares. Mix together the salt and sugar and sprinkle over the fish on all sides. Set aside to cure for 10 minutes

Place the halibut into individual vacuum bags with the vin jaune and seal in a chamber sealer. Cook the halibut in the water bath for 10 minutes

To make the sauce, mix the vin jaune and the leftover liquor from the halibut vacuum bags in a saucepan. Reduce by half, add the chicken stock and reduce by half again. Add the butter and whisk to a sauce-like consistency. Season and set aside

In a medium frying pan, gently sauté the girolles over a medium heat until tender. In a grill pan, chargrill the onions until softened and browned

To serve, mix the mushrooms and chopped chives through the sauce and divide between serving dishes. Arrange the onion slices on top, then add a portion of halibut. Garnish with nasturtium leaves and serve