For the Seaweed and Salted Lemon Bread
Makes one 600 gram loaf – serving 8 portions
- 270 gr white flour “T55”
- 105 gr buckwheat flour (toasted in a pan until light brown)
- 8 gr golden honey
- 7 gr salt
- 1 gr fresh yeast
- 45 gr butter (unsalted)
- 185 gr water (luke warm)
- 30 gr green sea lettuce (finely chopped)
- 20 gr red dulse (Palmaria palmata)
- 35 gr salted lemon skin (cut into very small cubes – “brunoise”)
NOTE: It is recommended to make the bread with a standing-mixer and hook attachment. Kneading the dough by hand can also be done, but will just take a little longer.
- Utilizing a standing-mixer, combine all the ingredients except for the sea lettuce, red dulse and salted lemon in the mixing bowl.
- Knead the dough for 7 minutes at low speed (setting #1), and then increase to a medium speed (setting #2) for a further 2 minutes.
- Once the time has elapsed, and the dough has come together, add the finely chopped sea lettuce and the brunoise of salted lemon skin and mix these into the dough.
- Once thoroughly incorporated, leave the dough to rest in the bowl for 20 minutes covered with a cloth.
- When the dough has rested, knead it on a clean lightly floured surface into a round shape.
- Allow the dough to rest and rise for 30 minutes preferably in a warmer area of the kitchen.
- Bake the loaf in a deck oven at 240˚C on top, and 180˚C on the bottom for about 40 minutes. If using a convection oven, the temperature should be 240˚C for 35 – 40 minutes.
- Once the time is over, and the bread is nicely browned, remove the loaf from the oven, and leave to cool on a cooling rack.
For the Oyster Jus
Makes 6 portions
- 12 pcs oyster (we use fresh Irish Maldon oysters)
- oyster water from 12 oysters (the water inside the oyster when opening it)
- 90 gr button mushrooms
- 120 gr Cumberland sausage
- 120 gr Roscoff onions (keep 1 tsp finely chopped onions aside to finish the jus)
- 30 gr seaweed (equal parts green lettuce and red dulse)
- 6 gr black peppercorns (whole)
- 90 gr olive oil
- 240 gr dry white wine
- juice of ½ a lemon
- 5 ml Sherry vinegar
- to season white pepper (ground)
- Roughly chop the Cumberland sausage and using a high sided saucepan, sweat the sausage in olive oil.
- Add in the diced onion and gently roast, and then add the thinly sliced mushrooms and black peppercorns. Continue to roast lightly.
- Deglaze the pan with white wine and reduce this by half.
- Once the white wine has reduced by half, add the oyster water and ¾ of the seaweed, and cover this with water and cook for 20 minutes to infuse the flavours into the jus.
- In the meanwhile, marinate the finely diced Roscoff onions in Sherry vinegar and with a handheld blender, blitz the mixture by pulsing twice. Set the mixture aside to use later.
- Using a fine sieve, strain the jus into a clean saucepan, and bring this to a boil.
- Once boiling, add the flesh of 6 oysters and a few pieces of roughly chopped
- Blitz the mixture in the pan with a handheld blender.
- Season with lemon juice and ground white pepper.
- To serve, add a teaspoon of the marinated Roscoff onions to the bottom of a serving container, and top off with the oyster jus.
For the Stuffing
Makes 6 portions. The stuffing is placed between the slice of bread and the fish.
- 240 gr Cumberland sausage
- 6 pc oyster (use the remaining oyster from the jus recipe
- 90 gr Roscoff onion (minced)
- 6 gr crushed black pepper
- 18 gr pepper dulse (dried) – Osmundea pinnatifida
- 30 gr brandy
- 120 gr mascarpone
- 24 gr salted lemon skin
- Finely chop the Cumberland sausage, oyster, and Roscoff onion and combine in a bowl with the other ingredients.
- Flatten the stuffing between 2 sheets of greaseproof paper until it is 2mm thick.
- Keep chilled until ready to use.
For the Smoked Eel Emulsion
- 120 gr smoked eel (cut into small pieces)
- 25 gr shallots (fine slices)
- 3 gr crushed black peppercorn
- 1 L cream
- 50 gr dry white wine
- 3 gr salt
- 1 L water
- Sweat the sliced shallots in olive oil, add the eel, the black pepper and deglaze with white wine.
- Add water to cover the ingredients.
- Cook for 20 minutes, and strain through a fine sieve.
- In another pan, reduce the cream, and combine the same quantity of reduced cream with the same quantity of eel stock.
For the Buckwheat Crisps (garnish)
- 68 gr buckwheat flour (toasted in a pan until light brown)
- 3 gr Fleur de Sel
- 150 ml Water (warm)
- 20 gr salted butter
- 15 gr egg (whole)
- Combine flour, warm water, salt and whole egg into a bowl and mix to create a batter.
- In a pan, melt the butter until it browns (“beurre noisette”) and cool it down slightly (keeping it a fluid consistency).
- Add the cooled beurre noisette to the batter, and mix.
- Leave the batter to rest in a fridge for approximately 20 minutes.
- Once 20 minutes has passed, melt a small cube of butter in a hot sauté pan and ladle a thin layer of the mixture into the centre as if making a crepe.
- Cook until crisp and then flip it onto the other side, leaving it to cook for a few seconds.
- Remove the buckwheat crepe from the pan and leave it to rest in a 140˚C oven for 5 minutes until fully dried.
- Break the buckwheat crisp into pieces to later garnish the plate.
For the Garnish
Makes 6 portions
- 30 rings Roscoff onion
- 6 pcs oyster
- 12 leaves green sea lettuce
- sprinkle per plate pepper dulse (dried)
- 24 pcs smoked eel (diced)
- 6 pcs Oyster leaf – Mertensia maritima
- Peel and cut the onion into 1cm thick rings and caramelize them in a hot pan with
- Set aside on a paper towel to remove any excess oil.
For the Halibut Fillet
- 6 halibut fillet pieces, measuring 100-110g per portion
- Cover the halibut with coarse sea salt for 10 minutes, and then wash away the salt.
- Portion the halibut in nice pavé pieces.
- Slice the seaweed bread into 1cm thick slices, and toast it in between 2 trays until completely dry.
- Cut the stuffing into a square larger than the bread, and sear it in a pan between 2 pieces of greaseproof paper to keep it intact.
- Poach the halibut for 1 minute in fish stock or lightly salted water and then roast it in a pan.
- When the fish is almost done, place the stuffing on top of the bread, and lay the fish on top of the stuffing – creating 3 stacked layers.
- Continue cooking the stacked layers in the pan with butter, continually basting until the fish is cooked.
- Remove the stacked layers from the pan and cut the bread to the same size as the fish.
- Just before plating, warm the oyster in its own juices for a few seconds
To Plate the Dish
- Lay the layered fish and bread onto the plate.
- Add 5 caramelized onion rings, 4 pieces of smoked eel, a few pieces of green sea lettuce, a sprinkle of the dried pepper dulse, the oyster leaf and heated oyster.
- Top the fish with some broken shards of the buckwheat crisp.
- Finish the dish with the eel emulsion.
Image © Pierre Monetta.