Flétan de Gigha poché, pesto d’amandes fumées et sauce au beurre au caviar Attilus

Ingrédients

• Portion of Gigha halibut - 100-120g
• Simply butter that is browned in the pan - 250ml / 8fl oz
• Breadcrums - 20g
• Parmesan cheese - 20g
• Spinach blanched - 100g
• Smoked almonds - 75g
• Rapeseed oil - 150ml
• White wine - 200ml
• White wine vinegar - 100ml
• Bay leaf - 1
• Black peppercorns - 3g
• CAVIAR OSCIÈTRE ROYAL - 30g
• Diced cold unsalted butter - 200g

Préparation

1. 1

   For the Poached Gigha halibut:1.Dice the butter, drop into a pan, heat it gently and whisk as it melts, continue to heat the butter and it will foam then subside but you’ll need to keep a close eye on it to prevent burning.

2. 2

   2.Watch for lightly browned specks forming and you’ll also get a nutty aroma.

3. 3

   3.Take the pan off the heat at this point and let it cool down to prevent further cooking

4. 4

   4.Your butter is now ready to poach the Halibut

5. 5

   For the Halibut:5.Poach the halibut in a ‘butter’ bath at 55 degrees for approximately 8 minutes (not in a vacuum Pac bag) until cooked.

6. 6

   For the Smoked almond Pesto:6.In a food processor blitz the bread, cheese, nuts and spinach then season, add oil slowly until incorporated.

7. 7

   For the Attilus Caviar Butter sauce:7.Add white wine, bay leaf, peppercorns and the vinegar to a heavy based saucepan and gently bring to the boil, then reduce to a syrup.

8. 8

   8.Whisk in the cold butter on a rapid heat until emulsified, finally add the caviar and serve.