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Poached halibut with artichokes and béarnaise sauce
Fruit and vegetables
1
shallot
, finely chopped
few
tarragon
leaves, chopped
½
lemon
, thinly sliced
4 sprigs
tarragon
4
Jerusalem artichokes
, sliced into rounds
1
shallot
, diced
1 tbsp flat leaf
parsley
1
garlic
clove, finely chopped
large handful
kale
, leaves picked, stalks removed
Cooking ingredients
1 tsp
black peppercorns
2 tbsp
white wine vinegar
salt and freshly ground
black pepper
2 tbsp
white wine vinegar
1 tsp
coriander seeds
2
star anise
2
bay leaves
olive oil
, for frying
1 tbsp toasted
hazelnuts
, roughly chopped
vegetable oil
, for deep-frying
pinch
caster sugar
sea salt
Dairy, eggs and chilled
250g/9oz
butter
4 free-range
egg yolks
1 tbsp
double cream
Meat, fish and poultry
2 x 150g/5½oz pieces
halibut
Other
125ml/4fl oz
white wine
2 tbsp poaching liquor (from below)
100ml/3½fl oz
white wine
Back to recipe
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