Poached halibut with artichokes and béarnaise sauce recipe
 A light béarnaise is the perfect accompaniment for delicately poached halibut. Equipment: You will need a cook’s blow torch. 1 shallot, finely chopped1 tsp black peppercorns125ml/4fl oz white wine2 tbsp white wine vinegarfew tarragon leaves, chopped250g/9oz butter4 free-range egg yolks2 tbsp poaching liquor (from below)1 tbsp double creamsalt and freshly ground black pepper 1 shallot, finely chopped 1 tsp black peppercorns 125ml/4fl oz white wine 2 tbsp white wine vinegar few tarragon leaves, chopped 250g/9oz butter 4 free-range egg yolks 2 tbsp poaching liquor (from below) 1 tbsp double cream salt and freshly ground black pepper 100ml/3½fl oz white wine2 tbsp white wine vinegar½ lemon, thinly sliced4 sprigs tarragon1 tsp coriander seeds2 star anise2 bay leaves2 x 150g/5½oz pieces halibut 100ml/3½fl oz white wine 2 tbsp white wine vinegar ½ lemon, thinly sliced 4 sprigs tarragon 1 tsp coriander seeds 2 star anise 2 bay leaves 2 x 150g/5½oz pieces halibut olive oil, for frying4 Jerusalem artichokes, sliced into rounds1 shallot, diced1 tbsp toasted hazelnuts, roughly chopped1 tbsp flat leaf parsley1 garlic clove, finely choppedvegetable oil, for deep-fryingpinch caster sugarsea saltlarge handful kale, leaves picked, stalks removed olive oil, for frying 4 Jerusalem artichokes, sliced into rounds 1 shallot, diced 1 tbsp toasted hazelnuts, roughly chopped 1 tbsp flat leaf parsley 1 garlic clove, finely chopped vegetable oil, for deep-frying pinch caster sugar sea salt large handful kale, leaves picked, stalks removed Method To make the béarnaise, put the shallot, peppercorns, wine and vinegar in a small saucepan. Bring to the boil and simmer until you have 1–2 tablespoons left. Drain through a sieve and discard the peppercorns. Place the butter in a small saucepan and melt over a medium heat then remove from the heat and set aside. Place the egg yolks into a food processor and blend with the vinegar and white wine reduction. Slowly pour in the melted butter, blending all the time. Stir in the tarragon and season with salt and pepper and keep warm. To make the halibut, place all the ingredients except for the halibut in a medium saucepan with 50ml/2fl oz water and bring to a simmer. Gently poach the halibut for 5–6 minutes. To make the artichokes, heat some olive oil in a large frying pan over a medium heat and fry the artichokes until golden-brown on both sides. Add the chopped shallots, hazelnuts, parsley and garlic to the pan and cook for another 5 minutes. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix the caster sugar and salt together in a bowl. Deep-fry the kale until crisp, drain on kitchen paper then season with the sugar and salt mixture. Loosen the béarnaise slightly with 1 or 2 tablespoons of the poaching liquor and a tablespoon of cream. To serve, divide the artichokes between two plates and top with the poached fish. Spoon over the béarnaise and glaze with a cook’s blow torch. Serve the kale crisps on the side. To make the béarnaise, put the shallot, peppercorns, wine and vinegar in a small saucepan. Bring to the boil and simmer until you have 1–2 tablespoons left. Drain through a sieve and discard the peppercorns. To make the béarnaise, put the shallot, peppercorns, wine and vinegar in a small saucepan. Bring to the boil and simmer until you have 1–2 tablespoons left. Drain through a sieve and discard the peppercorns. Place the butter in a small saucepan and melt over a medium heat then remove from the heat and set aside. Place the butter in a small saucepan and melt over a medium heat then remove from the heat and set aside. Place the egg yolks into a food processor and blend with the vinegar and white wine reduction. Slowly pour in the melted butter, blending all the time. Stir in the tarragon and season with salt and pepper and keep warm. Place the egg yolks into a food processor and blend with the vinegar and white wine reduction. Slowly pour in the melted butter, blending all the time. Stir in the tarragon and season with salt and pepper and keep warm. To make the halibut, place all the ingredients except for the halibut in a medium saucepan with 50ml/2fl oz water and bring to a simmer. Gently poach the halibut for 5–6 minutes. To make the halibut, place all the ingredients except for the halibut in a medium saucepan with 50ml/2fl oz water and bring to a simmer. Gently poach the halibut for 5–6 minutes. To make the artichokes, heat some olive oil in a large frying pan over a medium heat and fry the artichokes until golden-brown on both sides. Add the chopped shallots, hazelnuts, parsley and garlic to the pan and cook for another 5 minutes. To make the artichokes, heat some olive oil in a large frying pan over a medium heat and fry the artichokes until golden-brown on both sides. Add the chopped shallots, hazelnuts, parsley and garlic to the pan and cook for another 5 minutes. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the caster sugar and salt together in a bowl. Deep-fry the kale until crisp, drain on kitchen paper then season with the sugar and salt mixture. Mix the caster sugar and salt together in a bowl. Deep-fry the kale until crisp, drain on kitchen paper then season with the sugar and salt mixture. Loosen the béarnaise slightly with 1 or 2 tablespoons of the poaching liquor and a tablespoon of cream. Loosen the béarnaise slightly with 1 or 2 tablespoons of the poaching liquor and a tablespoon of cream. To serve, divide the artichokes between two plates and top with the poached fish. Spoon over the béarnaise and glaze with a cook’s blow torch. Serve the kale crisps on the side. To serve, divide the artichokes between two plates and top with the poached fish. Spoon over the béarnaise and glaze with a cook’s blow torch. Serve the kale crisps on the side.