1. Pan fry in an olive oil skin side down until crispy
2. Flip gently and add butter/herbs for cooking, baste
3. Gently warm up puree and spoon in the middle of the plate
4. Place fish skin side up and arrange garnish on top

Celeriac & Coffee Puree

1. Bring milk and coffee to boil and then take off heat and leave to infuse for at least 1 hour
2. Heat a large pan.  Place oil shallots, garlic and add sweat until translucent. Add celeriac and butter
3. Simmer until soft, covered with a cartouche
4. Place in vitamix
5. Blend until smooth
6. Pass onto ice and keep chilled for service

Pickled Onions

1. Slice onions into discs
2. Pickle

Fish Stock Halibut

1. Smoke fish carcasses and bones with all chopped veg on a covered steamer tray .
2. Reduce wine in a pan by 75%.
3. In a separate pan melt butter, add bones and vegetables, add water and bring to boil.
4. Simmer for around 30 minutes.
5. Remove from heat and add crushed lemongrass and grated ginger.
6. Leave to infuse for an hour
7. Pass through chinoise.

• Cool down and store for serving.