Halibut Portions

1. In a large frying pan, heat the sunflower oil for about 2 mins until hot.
2. Generously season the halibut steak on both sides with salt.
3. Place the halibut in the pan, cook for 2 minutes until golden then turnover and cook for a further 2 minutes.
4. Remove the pan from the heat, add the butter, squeeze over the lemon then bast the fish with the butter.
5. Remove the fish from the pan and place onto absorbent paper season with a little salt.
6. In a hot bowl scatter, around the verjus grapes, confit potato and pickled cucumber.
7. Pour in a good 3-4 tables spoons of hot grape sauce, drizzle around the chervil oil and place the roast halibut on top serve.

 Grape Sauce

1. In a medium pan Sweat the shallots in the olive oil and butter over a medium heat with a lid on for about 5-10 minutes, until the shallots are soft, with no colour.
2. Add the garlic, mushrooms, tarragon, and vermouth then reduce by ¾ until the liquid starts to coat the ingredients.
3. Then add the grape juice, Fish stock and lemon juice bring to the boil.
4. Once boiled remove from the stove pour into a blender add the crème fraiche and Maldon salt, blend until smooth
5. Pass through a fine sieve to keep warm for the plate.

Verjus Grapes

1. Top and tail the grapes to get the same size barrels. About 1cm tall, place into a small container.
2. In a small pan add the verjus and honey, heat slightly over a low heat just until the honey has melted.
3. Pour the liquid over the grapes and leave to marinate.

Pickled Cucumber

1. Using a presien scoop ball out 10 balls of Cucumber, place into a small container.
2. Put the white wine vinegar, sugar and water into a small pan, heat slightly until the sugar has dissolved.
3. Remove from the heat leave to slightly cool then pour over the cucumber to pickle.

Confit potato Ingredients: 

1. Using a presien scoop ball out 10 balls of potato.
2. Place the butter, water, salt, and sugar in a pan, bring to the boil over a medium heat, whisking to emulsify together.
3. Add the potatoes and cook for a further 3-4 minutes until just cooked.
4. Remove from the heat and leave in the liquid. 

Chervil Oil:

1. Chop through the chervil with a knife before putting in a blender with the sunflower oil and spinach, blend at a high speed for about 5 minutes until all bend together.
2. Line a sieve with a Muslim cloth or you could use a jay cloth and place over a bowl.
3. Pour the blended oil into the sieve and leave to drip clear.
4. Once all the oil has dripped though place into a jar or container and store in the fridge.