Pan roasted Halibut

(For 4 portions)

• 160g sustainable halibut
• 4 onions or shallots cut in half
• 100g feta cheese 7% salted
• ½ L chicken stock (well reduced)
• a few stalks of Lemon grass (crushed)
• 8 spinach leaves 
• 20g caviar
•  ½ punnet Atsina Cress 
•  ½ punnet Rock Chives
• 8 Bean Blossoms                      

• Infuse the chicken stock overnight with the lemon grass, then pass through a fine sieve and reduce. You will be using two tablespoons per plate.
• Cut the onions into two, not in length but across, so you can remove the rings once cooked. Vacuum pack in a microwave for around 1 minute or until soft.
• Once you have all the rings burn them face down on a “plancha" type of grill to give the colour and the BBQ flavour.
• Cook the fish pan-fried and finish in the oven.
• Break the feta into small pieces and crush on top of the fish.
• Quickly steep the spinach and keep as whole leaves.
• Plate up the dish with caviar and add the freshly cut Atsina Cress, Rock Chives and the Bean blossom.
• Serve and enjoy.

Recipe: Daniel Galmiche