Pan Fried Halibut, Grapes, Celeriac and Coffee Puree, Celeriac Crisp, Smoked Halibut Jus - James Mar

Ingredients

• 160g Halibut Whole
• 70g Celeriac puree
• 20g Raisin puree
• 30g Pickled Baby onions
• 40ml Fish Jus
• 30g Grilled olives
• 2g Lemon basil
• 2ml Early harvest olive oil
• 10g Unsalted butter
• 500g Celeriac
• 50g Coffee Waste
• 250ml Milk
• 50g Butter
• 50ml Cream
• 1 Banana Shallot, finely diced
• 1 Garlic clove, crushed
• 4 Thyme sprigs, finely chopped
• 4g Maldon sea salt
• 300ml Pickling Liquid
• 300g Onions button
• 50g Butter Unsalted
• 175ml Le troubadour Ugni blanc
• 4g Garlic whole
• 100g Ginger Fresh
• 100g Leeks
• 1ea Lemon Grass
• 400g Spanish onions
• 2l Tap Water
• 5kg Fish bones
• Pan fry in an olive oil skin side down until crispy
• Flip gently and add butter/herbs for cooking, baste
• Gently warm up puree and spoon in the middle of the plate
• Place fish skin side up and arrange garnish on top
• Bring milk and coffee to boil and then take off heat and leave to infuse for at least 1 hour
• Heat a large pan. Place oil shallots, garlic and add sweat until translucent. Add celeriac and butter
• Simmer until soft, covered with a cartouche
• Place in vitamix
• Blend until smooth
• Pass onto ice and keep chilled for service
• Slice onions into discs
• Pickle
• Smoke fish carcasses and bones with all chopped veg on a covered steamer tray .
• Reduce wine in a pan by 75%.
• In a separate pan melt butter, add bones and vegetables, add water and bring to boil.
• Simmer for around 30 minutes.
• Remove from heat and add crushed lemongrass and grated ginger.
• Leave to infuse for an hour
• Pass through chinoise.