Fletan aux trois facons[]
Drop line:
- Grilled halibut on sea asparagus and nori Coulis
- Halibut beignet on coconut remoulade
- Halibut Mousse on curry leaves veloute and fresh peas
Ingredients:
Roasted Halibut:
- Halibut Flilet (2oz)
- Black garlic and nori coulis (Sherry vinegar, squid ink, halibut stock, nori paste, black garlic aioli)
- Sea asparagus
- Dill
Halibut Beignet:
- Battered halibut filet (2oz) -Butter, flour, eggs, tumeric, lager
- Coconut and Jalapeno Remoulade (Reduced coconut milk, lemon, Jalapeno and cilantro)
Halibut Mousse:
- Mousse made with halibut filet, parsley, green onion, egg white, chili flakes, cream, fennel
- Curry leaves veloute (fish stock, cream, celery, onions, jalapeno, chili flakes, onrange and lemon juice)
- Fresh peas
Halibut broth: Halibut bones with coriander, star anise, ginger, garlic
Allergies:
- eggs
- dairy
- gluten
Enquire with the kitchen for an option without those allergens. Chefs should be able to compose a dish adapted to your guest request.
Mise:
- Fork
- Knife
- Dessert spoon