Poached Halibut
Clams, Cockles, Roasted Cauliflower Purée, Vin Jaune Sauce, Chive Oil, Toasted Walnuts
Chef Nico Bouter of Kingfisher | Brooklyn
“This is a dish of olive oil-poached halibut with roasted cauliflower, cockles, and a sauce of vin jaune with chives and seaweed. I like to use Sherry Vinegar from Spain to give some nice acidity and nuttiness to the sauce, while also giving it extra body and richness.” - Chef Nico Bouter
Adapted by StarChefs | March 2023
INGREDIENTS
Halibut:
One 6-ounce halibut fillet
Salt
Olive oil
Roasted Cauliflower Purée:
1 head cauliflower, cut into florets
Grapeseed oil
Lemon juice
Jerez Vinegar PDO
Salt
Vin Jaune Sauce:
1 cup vin jaune
10 grams dashi
4 grams aged soy sauce
3 grams white soy sauce
10 grams Jerez Vinegar PDO
5 grams ramp vinegar
1 cup butter
Chive Oil:
100 grams chives
200 grams grapeseed oil
To Assemble and Serve:
5 clams
5 cockles
100 grams white wine
5 grams coriander seeds
100 grams fennel
Olive oil for poaching
4 walnuts, toasted and crushed
20 grams chives
Hijiki seaweed
Micro sorrels
Yuzu vinegar
METHOD
For the Halibut:
Place fish in a shallow baking dish. Season liberally with salt and olive oil. Refrigerate overnight.
For the Roasted Cauliflower Purée:
Heat oven to 350°F. In a bowl, toss half of the cauliflower florets with oil. Transfer to a baking sheet and roast in oven until charred. Transfer mixture to a Vitamix blender and purée until smooth. Fold in remaining raw cauliflower florets. Taste and season with lemon juice, vinegar, and salt. Transfer mixture to a saucepan and keep warm.
For the Vin Jaune Sauce:
In a sautépan over medium-high heat, add vin jaune. Reduce liquid by half. Stir in remaining ingredients. Continue to cook until sauce is fully emulsified. Finish with an extra splash of vin jaune if needed. Keep warm.
For the Chive Oil:
In a Vitamix blender, blend all ingredients until smooth. Transfer to a squeeze bottle and set aside.
To Assemble and Serve:
In a stock pot over medium heat, add wine, coriander seeds, and fennel. Cook until clams and cockles are cooked though. Set aside. In a saucepan over medium-high flame, heat oil to 130°F. Poach Halibut 10 minutes. Using a blowtorch, toast Halibut to give the top color. Set aside. To the bottom of a serving bowl, place 1 spoonful Roasted Cauliflower Purée. Top with poached Halibut. Garnish with toasted walnuts, clams, cockles, chives and seaweed. Drizzle with Chive Oil. Spoon Vin Jaune Sauce over top. Finish with sorrels and yuzu vinegar.
