Serves 4
4 pcs halibut fillet ((around 160g each)
4 slice of brioche bread
6 each parsnip, peeled and chopped roughly
160g butter
100g cream
Salt and white pepper to taste
75g baby artichokes, quartered (Canned artichoke can also be used)
100g chicken stock cube
5 sprigs of thyme
6 sprigs of parsley
2 dry bay leaf
20g onion, finely chopped
4 carrots, roughly chopped
4 sticks celery, roughly chopped
Pinch of saffron threads
80ml fish stock
3 cloves of garlic, roughly chopped
1 green apple
To make the parsnip puree, in a pot of cold water, boil the parsnip until tender (approximately 10-15 mins). Drain the parsnips and place in a blender or mash with a potato masher. Add approximately 10g butter, cream, salt and white pepper to taste. Puree until you have a smooth consistency. Adjust the seasoning to your liking and set aside until ready to plate.
Braise the artichokes by adding 10g of butter to a shallow pan. When the butter has melted add the carrots, onions and celery. Sauté for 3 mins, season with salt and white pepper to taste. Add the quartered artichokes, thyme, parsley, bay leaf and chicken stock. Let it simmer for 15 mins or until they are tender. Pierce the artichokes with the tip of your knife; if it comes out without any resistance then they are done. Set aside for plating.
Season each halibut filet with salt and white pepper on both sides. Take the brioche slices and roll it to a thin layer ( of an inch). Then take the halibut piece and place on top on the bread. Cut the bread so that it fits exactly under the halibut. Add some butter to a non stick pan, place the bread side down and crust the brioche until golden brown for approximately 2 mins. Flip it to the other side and bake in the oven at 180C for another 7 mins. When done, place aluminum foil over the fish to keep it warm.
To make the saffron sauce, place the fish stock in a small pot. Add the thyme, parsley, garlic and bring to a simmer. Adjust the seasoning with salt and white pepper. When the quantity of the stock is reduced by half, add the saffron threads and cream. Simmer for another 3 to 5 mins. Check for seasoning, strain the sauce through a fine sieve and set aside until ready to plate.
To serve, spoon the parsnip on one corner of a round plate. Add the braised artichokes to the middle of the plate. Place the brioche halibut on top of the artichokes. Take some of the saffron sauce and spoon around the plate. Slice the green apple into thin strips and place on top of the fish for garnish.