Halibut Brine

Add the sugar and salt to the water and mix until all has dissolved.

Brine for 15 mins. Remove from the brine onto a cloth. Portion fish to 120g

Pickled baby shallot

Bring the pickle up to a boil. Pour over the shallot petals and leave to cool down.

Yuzu kosho burre blanc

Hydrate 0.1% Xanthan gum to the 100ml of chicken stock.
Bring the hydrated chicken stock to a simmer and using the stick blender one by one add the butter dice. Once the sauce has thickened and became silky, add the yuzu kosho, vinegar and seasoning.

Garnish prep
Ball the cucumber with a little scoop and keep in lemon water
Pick the samphire and store in ice water
peel the grapes and dice into small brunoises
chop the chives