Serves 1
Directions
- 1Slice the shallot into thin strips.
- 2Chop the chives finely.
- 3Add shallots, bay leaves, black peppercorns, and dry vermouth into a saucepan and boil until reduced to 25%.
- 4Add heavy cream and simmer until reduced to 25%.
- 5Remove the pan from heat and whisk in butter and egg yolks until incorporated and creamy.
- 6Season with salt.
- 7Season halibut with salt.
- 8Place the halibut into a pan with algae cooking oil and sear until golden.
- 9Flip the halibut.
- 10Add butter and fresh thyme to the pan and baste the halibut by spooning butter over it.
- 11Strain the sauce into a copper pot.
- 12Add herb oil into the sauce and swirl.
- 13Serve the halibut on a plate with the sauce and garnish with caviar and chives.
Ingredients
- 1 whole shallot
- 2 leaves bay leaves
- 1 tablespoon black peppercorns
- 1 cup dry vermouth
- 1 cup heavy cream
- 1 stick butter
- 3 yolks egg yolks
- salt
- 1 piece halibut
- 1 splash algae cooking oil
- 1 handful fresh thyme
- 1 tablespoon caviar
- 1 tablespoon chives
Equipment
knifecutting boardsaucepanwhiskpanstrainerspoonsqueezer
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