ROASTED HALIBUT, CAULIFLOWER, ENDIVE SALAD AND CAVIAR SAUCE by Mark Poynton

Mark Poynton

Mark Poynton

24th February 2014

ROASTED HALIBUT, CAULIFLOWER, ENDIVE SALAD AND CAVIAR SAUCE by Mark Poynton

Halibut is the largest of all flat fish and has a mildly sweet flavour, popular in many chefs recipes. Try the following ROASTED HALIBUT, CAULIFLOWER, ENDIVE SALAD AND CAVIAR SAUCE by Mark Poynton for yourself! (Photography by Rob Whitrow)

Ingredients

  • 4x150g pieces of halibut skinned and boned
  • Roasted cauliflower puree:
  • 500g finely sliced cauliflower
  • 100g buerre noisette
  • 100ml water
  • Pickled cauliflower:
  • 40 small florets of cauliflower
  • 100ml white wine vinegar
  • 100g sugar
  • 200ml water
  • Caviar sauce:
  • 750ml reduced chicken stock
  • 250 ml white fish stock
  • 1 halibut bone roasted
  • 1 shallot sliced
  • 1 clove of garlic sliced
  • Confit onion:
  • 2 red onions peeled
  • 2 white onions peeled
  • 1 head of garlic
  • 5 bay leaves
  • 300 ml rapeseed oil

Method

Roasted cauliflower puree:
Sweat the cauliflower in the buerre noisette until lightly roasted, add the water and continue to cook until emulsified blend pass and check for seasoning.
Pickled cauliflower:
Bring pickling liquor to the boil and chill
Vac pac the florets with enough liquor to cover on full pressure
Caviar sauce:
Sweat the shallot and garlic in a little rapeseed oil, add the fish stock and reduce by ¾ add the chicken stock and bring to the boil, skim and ad the fish bone and simmer for 10 minutes,
Pass through a chinios and muslin cloth,
Add caviar to finish.
Confit onion:
Wrap all the ingredients in tin foil and cook en papielot for 40 minutes at 180’c,
When cooked reserve all liquid and let onions cool, ¼ the onions and char one side straight on to the solid top,
To serve panfry the halibut skin side down in a hot pan when the fish is golden brown and a small knob of butter and place in the oven at 190’c for 2-3 minutes until the inside of the fish is opaque,
Swipe the cauliflower puree on the plate add 10 pieces of pickled cauliflower and and 14 of each confit onion and dress with a salad of chicory dressed in the onion cooking juices, add 6 pieces of raw sliced cauliflower place the fish next to the salad and sauce over the fish and salad.