04 Halibut Confit C®e@e@® oe 35mins 7times Two A great alternative to cod or haddock, halibut is firmer in texture and takes on flavours really well. It adds a ‘posh’ feeling to that traditional fish supper. INGREDIENTS 2 Halibut portions, each 150g— skin off 4 fl oz Olive oil 4 Fennel tops — or dill Sprigs Salt Zest of 2 lemon. Dill pollen (optional) METHOD 1. Pre-heat your water bath to 55°C. 2. Remove any ‘blood line’ from the underside of the halibut or ask your fishmonger to do this for you. 3. Season the halibut on both sides and sprinkle with the dill pollen. 4. Place the halibut into pouches, along with the olive oil, dill sprigs and lemon zest, vac-seal. Depending on the size of your pouches, you might want to seal them individually. 5. Now, put the sealed pouches of halibut into your water bath for 15 minutes.5. Now, put the sealed pouches of halibut into your water bath for 15 minutes. 6. Keep checking the water bath to make sure the water is covering the pouches. 7. Check the halibut after 12 minutes, if you like a softer texture, then remove now and let the halibut rest. If you prefer a firmer texture, leave the halibut for 18 minutes and then check. 8. Remove the halibut from the pouch, pat dry with kitchen towel and serve immediately. The halibut portions can be finished in a hot pan to give a roasted flavour. Chef's Tip - Try replacing the oil with milk to keep the halibut white. --- Dish Suggestion --- Confit of Halibut with Charred Leeks and Fennel.