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Elaboration

Use filet of halibut and cure it in a mix of 70% salt and 30% sugar for 1 hour. Rinse the halibut and dry it.

Cut it into strips and roll tight into Clingfilm. Leave it to set overnight.
 
Smoke the halibut in a abu smoker for 5 minutes. Cool down.
 
Use a mandolin to slice thin slices of cauliflower. Put into cold water until...

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Elaboration

Use filet of halibut and cure it in a mix of 70% salt and 30% sugar for 1 hour. Rinse the halibut and dry it.

Cut it into strips and roll tight into Clingfilm. Leave it to set overnight.
 
Smoke the halibut in a abu smoker for 5 minutes. Cool down.
 
Use a mandolin to slice thin slices of cauliflower. Put into cold water until serving
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Make a puré from the rest of the cauliflower by frying it in a pan until golden brown, add a little cream and boil until soft. Mix in a blender and taste with salt.


Chives emulsion

 
Make a chives oil by mixing chives and oil in a thermomixer at 70°c for 5 minutes and strain through a cloth. Cool down. You can also heat up oil to 70°c and put in a blender with the chives and mix until smooth and green.
 
Mix in a blender or mixer and slowly add the chive oil little by little until the texture of mayonaise. Add more salt or vinaigre for your taste.
 
We also serve the halibut with pickled radish and oxalis.
 
 

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Ingredients 4 persons
  • Chives emulsion
  • 3 egg yolks
  • 2 tbs white wine vinaigre
  • 2 gr salt
  • 3 dl chive oil.
Recipes. The Cook & Chef Institute