- Cooking Time:
- Servings: 2
- Preparation Time:
Backstory“To be in my kitchen, you have to defend yourself.”
- Chef Adam Jones (as played by Bradley Cooper)
CHEF WAREING TIP #7: Use wild halibut and use really good dry preserved ham if you cannot get coppa. Tip for cooking fish is never be afraid to undercook it as it carries on cooking as it cools down.
- 2 pieces 150g halibut
- 2 tbsp vegetable oil
- ½ tsp table salt
- 25g unsalted butter, cubed
- 3 free range eggs, cooked for 45 minutes at 65˚C in water then placed in ice water
- ½ bulb baby fennel, shaved
- 4 fennel seedlings
- 12 x sea aster leaves
- 12 x sea purslane leaves
- 1 tbsp house vinaigrette
- ½ large purple grelotte onion
- 1 tbsp vegetable oil
- 10g unsalted butter
- Splash of chicken stock
- Pinch table salt
- 4 slices coppa
- For the eggs, crack and discard the shell and all of the white. Peel the membrane from the yolks then place in a bowl and whip with a spatula until smooth. Place into a piping bag and set aside in the fridge.
- For the onion, heat the oil in a small pan. When almost smoking place the onion, cut side down in the pan until charred. Add the butter and stock, cover with parchment and allow the onion to cook through. Remove and peel the onion layers, keep warm.
- To cook the fish, heat the vegetable oil in a non stick frying pan, large enough to hold both pieces of fish. Season the fish all over then place in the pan, brown one side then gently turn over and add the butter, cube by cube. When foaming, baste the fish all over until golden and just cooked through.
- To assemble, pipe the egg yolk onto the plate and top with a little Maldon salt. Toss the shaved fennel in the vinaigrette with a little salt. Carve the fish in half and arrange both pieces on the plate. Garnish with the coppa, fennel, seedlings and sea herbs and serve.