Halibut, “Véronique”, Confit Potato, Grape, Chervil - James Martin Chef

Ingredients

• 2x 110g Halibut loin Steaks
• 2tbls Sunflower Oil
• 20g Butter
• ½ Lemon
• Salt
• 40g Olive Oil
• 50g Butter
• 160g Finley Sliced Shallots
• 1 Clove of Garlic Peeled and Chopped.
• 30g White Button Mushroom finely sliced.
• 3g Tarragon Picked
• 100g Vermouth
• 200g Grape Juice
• 300g Fish Stock
• 30g Lemon Juice
• 170g Crème Fraiche
• Good Pinch Maldon Sea Salt
• 10x Black Grapes
• 20g Verjus
• 5g Honey
• ½ Cucumber
• 20g White Wine Vinegar
• 10g Sugar
• 10g Water
• 2X Large Maris Piper Potato
• 90g Water
• 90g Butter salt
• ½ tsp Sugar
• ½ tsp Salt
• 200g Picked Chervil
• 50g spinach
• 400ml Sunflower Oil
• In a large frying pan, heat the sunflower oil for about 2 mins until hot.
• Generously season the halibut steak on both sides with salt.
• Place the halibut in the pan, cook for 2 minutes until golden then turnover and cook for a further 2 minutes.
• Remove the pan from the heat, add the butter, squeeze over the lemon then bast the fish with the butter.
• Remove the fish from the pan and place onto absorbent paper season with a little salt.
• In a hot bowl scatter, around the verjus grapes, confit potato and pickled cucumber.
• Pour in a good 3-4 tables spoons of hot grape sauce, drizzle around the chervil oil and place the roast halibut on top serve.
• In a medium pan Sweat the shallots in the olive oil and butter over a medium heat with a lid on for about 5-10 minutes, until the shallots are soft, with no colour.
• Add the garlic, mushrooms, tarragon, and vermouth then reduce by ¾ until the liquid starts to coat the ingredients.
• Then add the grape juice, Fish stock and lemon juice bring to the boil.
• Once boiled remove from the stove pour into a blender add the crème fraiche and Maldon salt, blend until smooth
• Pass through a fine sieve to keep warm for the plate.
• Top and tail the grapes to get the same size barrels. About 1cm tall, place into a small container.
• In a small pan add the verjus and honey, heat slightly over a low heat just until the honey has melted.
• Pour the liquid over the grapes and leave to marinate.
• Using a presien scoop ball out 10 balls of Cucumber, place into a small container.
• Put the white wine vinegar, sugar and water into a small pan, heat slightly until the sugar has dissolved.
• Remove from the heat leave to slightly cool then pour over the cucumber to pickle.
• Using a presien scoop ball out 10 balls of potato.
• Place the butter, water, salt, and sugar in a pan, bring to the boil over a medium heat, whisking to emulsify together.
• Add the potatoes and cook for a further 3-4 minutes until just cooked.
• Remove from the heat and leave in the liquid.
• Chop through the chervil with a knife before putting in a blender with the sunflower oil and spinach, blend at a high speed for about 5 minutes until all bend together.
• Line a sieve with a Muslim cloth or you could use a jay cloth and place over a bowl.
• Pour the blended oil into the sieve and leave to drip clear.
• Once all the oil has dripped though place into a jar or container and store in the fridge.