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Halibut with dry sausage, peach and avocado

This dish is made by restaurant Sukade in Meppel and is suitable for 10 people.

Ingredients

Salt
1units.itemshalibut

4units.itemsCloves
600gSunflower oil
100gSesame oil

1kgPeaches
shiso leaves
2units.percentageSalt

2units.itemsAvocados
0.5units.itemsLime
20gOlive oil

1units.itemsAvocado
2ponzu soy sauce
Salt
Oil

1units.itemsdry clove sausage

1gXanthan
100gEgg white
600gshiso oil
6gSalt
200gYogurt
75gnatural vinegar

900gponzu vinegar
500gWater
400gSugar
18gagar-agar
1gCitras

100gponzu vinegar
100gponzu soy sauce
300gSushi vinegar
1Honey
600gCoriander oil
100gLime juice
100gSesame oil

1units.itemsshiso green
10gpickled ginger (julienne)
1units.itemsshiso purple
1units.itemsshallot
1units.itemsGhoa cress

Preparation

  1. Cure the halibut in salt and let it rest in the refrigerator for 20 minutes.
  2. Rinse the halibut and dry it in a cloth.

  1. Toast the cloves.
  2. Deglaze with the two types of oil.
  3. Place the halibut in the oil and confit at 80°C until a core temperature of 40°C is reached.

  1. Mix the ingredients for the salted peach.
  2. Let marinate for at least a week. Cut the peaches into wedges.

  1. Blend the ingredients finely.

  1. Briefly fry the avocado in a little oil until golden brown.
  2. Deglaze with ponzu soy sauce.
  3. Season with salt.

  1. Cut the clove sausage into paper-thin slices.

  1. Emulsify the egg white, yogurt, xanthan, salt, and vinegar with oil made from shiso leaves.

  1. For the ponzu gel, cook all the ingredients together. Let cool in the refrigerator. Blend into a smooth gel.

  1. For the ponzu/coriander/sesame dressing, mix all the ingredients together into a split dressing.

  1. Arrange all components playfully on the halibut.