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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.