Steamed Halibut with Green Peppercorn Sauce & Black Garlic Emulsion recipes

## 1. The Black Garlic Emulsion

*Make this first, as it needs to be smooth and stable.*

* **Ingredients:** 6–8 cloves black garlic (peeled), 1 small shallot (confited in oil), 1 tbsp balsamic vinegar, 1/4 cup neutral oil (like grapeseed), and 2 tbsp warm water.

* **Method:** Place the black garlic, shallot, and vinegar in a high-speed blender. Blend until a paste forms. With the motor running, very slowly drizzle in the oil to emulsify. Add warm water a teaspoon at a time until you reach a silky, "paintable" consistency. Pass through a fine-mesh sieve for a mirror-finish.

## 2. The Green Peppercorn Sauce

*A classic French-style sauce with a modern twist.*

* **Ingredients:** 1 tbsp brined green peppercorns (crushed lightly), 1/4 cup dry white wine, 1/2 cup fish fumet (high-quality stock), 1/4 cup heavy cream, 1 tsp cold butter.

* **Method:** In a small saucepan, reduce the white wine by half. Add the fish fumet and green peppercorns; simmer until reduced by half again. Stir in the cream and simmer until it coats the back of a spoon. Just before serving, whisk in the cold butter for a glossy finish.

## 3. The Steamed Halibut

*Gentle cooking preserves the pearlescent flakes of the fish.*

* **Ingredients:** 2 Halibut fillets (6oz each), salt, lemon zest, and a few sprigs of fresh thyme.

* **Method:** Season the fish with salt and zest. Set up a steamer basket over simmering water (aromatized with thyme). Steam the fish for **6–8 minutes** (depending on thickness) until the internal temperature reaches $54^\circ\text{C}$ ($130^\circ\text{F}$). The fish should be opaque but still very moist.

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## The "Plating Art" Assembly

To match the high-end nature of these ingredients:

1. **The Base:** Use the **Black Garlic Emulsion** to draw a bold, artistic "swoosh" or a series of perfect dots across a matte white or slate-gray plate.

2. **The Fish:** Place the steamed halibut gently atop or beside the emulsion.

3. **The Sauce:** Pour the **Green Peppercorn Sauce** around the base of the fish (not over the top) so the white flesh remains clean.

4. **The Garnish:** Add micro-greens, a few whole green peppercorns, and perhaps a small crisp (like a sago cracker) for texture.

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### Chef's Secret for Halibut

Halibut can dry out instantly. If you want to be extra safe, you can "butter-steam" it: place the fish in a shallow dish with a splash of wine and a knob of butter, cover tightly with foil, and bake at **150°C** until just translucent.