Ugly Duckling Butter-Poached Halibut with Brandade, Chanterelle Mushrooms, preserved Cherry Tomatoes, and White Miso Beurre Blanc

To Brine the Halibut:

1 L. very cold water

50g. kosher salt

20g. sugar

400g. halibut, skin-off, cut into 100g. portions

Blend the water, salt, and sugar very well to fully dissolve the solids. Refrigerate until ready to use.

Add the halibut to the refrigerated brine, and return to the refrigerator for 1 hour. Remove halibut, pat dry, and discard brine.

For the Smoked Brandade

200g. russet potato, peeled, boiled, and roughly mashed

200g. halibut trim

150g. whipping cream

175g. unsalted butter

175g. water

3g. agar agar

9g. kosher salt

*to smoke the potatoes, first peel, dice into large pieces (about ¼ potato, depending on the size of potato you’r

See Full Page