Jean-Philippe Blondet’s Halibut, Oyster and Seaweed

Ingredients

• 270 gr white flour “T55”
• 105 gr buckwheat flour (toasted in a pan until light brown)
• 8 gr golden honey
• 7 gr salt
• 1 gr fresh yeast
• 45 gr butter (unsalted)
• 185 gr water (luke warm)
• 30 gr green sea lettuce (finely chopped)
• 20 gr red dulse (Palmaria palmata)
• 35 gr salted lemon skin (cut into very small cubes – “brunoise”)
• 12 pcs oyster (we use fresh Irish Maldon oysters)
• oyster water from 12 oysters (the water inside the oyster when opening it)
• 90 gr button mushrooms
• 120 gr Cumberland sausage
• 120 gr Roscoff onions (keep 1 tsp finely chopped onions aside to finish the jus)
• 30 gr seaweed (equal parts green lettuce and red dulse)
• 6 gr black peppercorns (whole)
• 90 gr olive oil
• 240 gr dry white wine
• juice of ½ a lemon
• 5 ml Sherry vinegar
• to season white pepper (ground)
• 240 gr Cumberland sausage
• 6 pc oyster (use the remaining oyster from the jus recipe
• 90 gr Roscoff onion (minced)
• 6 gr crushed black pepper
• 18 gr pepper dulse (dried) – Osmundea pinnatifida
• 30 gr brandy
• 120 gr mascarpone
• 24 gr salted lemon skin
• 120 gr smoked eel (cut into small pieces)
• 25 gr shallots (fine slices)
• 3 gr crushed black peppercorn
• 1 L cream
• 50 gr dry white wine
• 3 gr salt
• 1 L water
• 68 gr buckwheat flour (toasted in a pan until light brown)
• 3 gr Fleur de Sel
• 150 ml Water (warm)
• 20 gr salted butter
• 15 gr egg (whole)
• 30 rings Roscoff onion
• 6 pcs oyster
• 12 leaves green sea lettuce
• sprinkle per plate pepper dulse (dried)
• 24 pcs smoked eel (diced)
• 6 pcs Oyster leaf – Mertensia maritima
• 6 halibut fillet pieces, measuring 100-110g per portion