Halibut & Sous Vide Lemon Jelly | Recipe by sousvidetools.com | sousvidetools.com

Ingredients

• 6 200g halibut fillets
• 1 avocado, skin and stone removed then cubed
• 200g of white crab meat
• 350g of pink fir apple potatoes
• 500ml of Chicken stock
• 3 lemon grass stalks, finely chopped
• 2 tomatoes, roughly chopped
• 50g of ginger, chopped
• 1 garlic clove, chopped
• 1 lemon, sliced
• 200ml of rapeseed oil
• 200ml of water
• 1 tsp of agar agar flakes
• salt
• sugar
• 1 cucumber, peeled and deseeded with the skin reserved
• 1 tbsp of grain mustard
• 1/2 tsp of salt
• 1 tbsp of honey
• 3 tbsp of rapeseed oil