Atlantic Halibut with Gribiche Sauce, Ox-Eye Daisy Capers and Fresh Herb and Flower Salad | RICARDO

Ingredients

• 3 eggs
• 2 tbsp (30 ml) lemon juice
• 1/2 tsp (2.5 ml) whole-grain mustard
• 2 tbsp pickled ox-eye daisy capers or regular capers, chopped
• 1 tbsp garlic scapes, chopped
• 1 tsp Lower St. Lawrence salted herb seasoning (herbes salées)
• 1 cup (250 ml) sunflower oil
• 1/4 cup (10 g) mix fresh herbs (such as lemon balm, basil, dill, chives)
• A few edible flowers (such as nasturtium, marigold, borage, calendula, carnation, pea or chive flowers)
• 1 1/2 lb (675 g) skinless Atlantic halibut, cut into 4 pieces
• 1 tbsp (15 ml) olive oil
• Camelina oil, to taste (see note)