Hi all, have not been on my page too much the past couple of weeks. Work demands take priority and i am currently working on my new a la carte menu which is starting to take shape. Here is a tasting size plate of one of my new dishes. It is wild halibut cooked on the bone (which leaves the meat beautifully soft with a melt in the mouth texture), with saute artichoke and wild mushrooms. The fish sits on creamed savoy cabbage and is served with a rich port jus and a drizzle of lemon oil.
The fish is cooked by pan roasting with foamy butter and thyme. It is important to let the fish rest after cooking before you take the bone out. The bone can also be used as a garnish if you like just fried and propped up on the plate, it is an interesting garnish.
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