Halibut, Lobster Sauce and Charred Cabbage - James Martin Chef

Ingredients

• 4 x 150g halibut fillet, skin off
• 100g Cavolo Nero, stalks removed
• 100g purple kale
• 100g January King cabbage, cut into quarters, core removed and leaves separated
• 50g butter
• 1 teaspoon dried seaweed powder
• ¼ daikon, peeled and sliced 3mm thick
• 180g rice vinegar
• 120g caster sugar
• 20g ginger, peeled and chopped
• 1 red chili, seeds removed and sliced
• 1kg lobster shells or frozen lobster chopped
• 300g carrots, peeled and finely sliced
• 80g fennel, finely sliced
• 80g shallots, finely sliced
• 3 plum tomatoes, chopped
• 150ml white wine
• 70ml brandy
• 1 star anise
• 1 teaspoon
• coriander seeds
• ½ tablespoon tomato puree
• 50ml olive oil
• 2 litres fresh chicken stock
• 75g unsalted butter, cut into small cubes