Wild Halibut, Jerusalem Artichoke, N25 Caviar Recipe
This pickled Jerusalem artichoke-topped wild halibut dish from Stuart Ralston is a fantastic wintery seafood starter. The wild halibut is stuffed with a scallop mousse and served with a creamy...
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- Vacuum sealer
- Bamboo steamer
- Fine-mesh sieve
- Cheesecloth
- Blender
- Kitchen scale
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- Chef's knife
- Cutting board
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- Mixing bowl
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- Refrigerator
- Serving bowl
Ingredients
- 500g of halibut fillet, wild
- 150g of scallops
- 35g of egg white
- 175g of double cream
- 5% brine solution
- clarified butter, enough to cover fish
- Jerusalem artichoke, thinly sliced
- 250g of water
- 125g of caster sugar
- 125g of vinegar
- kelp powder, for dusting
- 200g of shallots, diced
- 250g of button mushrooms
- 150g of vin jaune
- 1.5l fish stock
- 5g of dashi powder
- 500g of double cream
- 40g of katsuobushi
- 1 tsp ascorbic acid
- 500g of Jerusalem artichoke, peeled and cut into rough chunks
- cream, for loosening
- caviar, ideally N25
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