by Chef Martin Scholz

at Catch, Hyatt Andaz London

 

 

 

 

 

 

 

 

 

(for 1 person)

 

Ingredients

 

• 160 grams of Halibut filet, skin off
• 2 grams of Cornish sea salt
• 1 gram of Espelette pepper    
• 5 ml of Olive oil
• 5 gm of Italian coppa ham thin sliced and dried
•  20 gm of Jerusalam artichoke peeled
• English celery leafs
• Chervil picked

 

Jerusalem artichoke Puree

• 100 grams of Jerusalem artichoke peeled
• 60 ml of Milk
• 2 grams of Salt
• 5 ml of Crème double

 

Truffle Jus

• 40 grams of Veal stock
• 5 ml of Olive oil
• 5 grams of Shallots julienne
• 1 spring of Thyme
• 1 piece of Bay leaf
• 1 gram of White peppercorn
• 5 ml of Red port wine
• 10 ml of Dry red wine                      
• 1 gm of Perigord truffle
• 10 gm of butter

 

 

Preparation

 

Jerusalem artichoke Puree

 

Peel the Jerusalem artichoke and put them straight in the 60 ml of Milk to avoid them to get brown.

 

Once the artichokes are all peeled, Boil them in milk until the soft and tender which take a while.

           

  As soon they cooked, strain the artichokes but keep the liquid and Blend them in a bar mixer to a smooth puree, add the crème double and season with salt.

If the puree is to thick add a bit of the strained Cooking liquid.To finish pass the puree now through a chinoise.

 

Truffle Jus

Sauté the shallots julienne in a bit of olive oil, add the pepper,

thyme and Bay leaf.

Deglaze with the red wine and port wine. Reduce it down and add then the veal stock and reduce again at low heat. Once you have the wished consistence strain the jus.

 

  Sauté again some shallots brunoise, add the truffle paste and fill up with your reduced veal jus. Finish with cold butter.

 

To Serve:

 

Start to reheat the artichoke puree and the jus.

As next step season the halibut with the sea salt and the espelette

pepper.

Put a bit olive oil over the seasoned fish.

Reheat a grill pan and mark the fish only from one side.

Take the fish out again and cut it into 2 nice pieces.

Prepare a small bamboo steam basket and steam the fish only for a few minutes (Be careful it doesn’t need long!!!).

Once you ready to plate, put the coppa ham chips inside of an warm oven for a few seconds.