⁣cauliflower puree
slice the cauliflower to get x1 large tree like
slice and save for the fondant, the rest you roast off with buter and fresh
yeast until dark in colour, add the cream and blend.
cauliflower fondant
roast the slice off until golden add the butter
and seasoning and baste until cooked through.
NB. if you have any trim from the
cauliflower you can dehydrate and add maldon sea salt to make a blended
crumb for the top of the fish.
sloe
remove the stones from the sloe.
boil the pickle and pour over hot on top of
the sloe berries, leave to cool and steep for a minimum of 48 hours.
halibut
roast flesh side down in butter and gain a
golden colour, season the fish and add butter.
baste the fish and place in the oven for 5
mins (depending on size)
place the sloes in the warmed reduced chicken
stock as a sauce to finish.
assemble the plate