1l vegetable stock
300ml water
3 garlic cloves, sliced
Olive oil for frying
500g spring greens, roughly chopped
1 leek – green part removed and reserved
1 bunch spring onions, sliced
1 fennel bulb, thinly sliced using a mandolin
1 large courgette, diced
200g broad beans, skins removed
2 celery ribs, sliced
1 tsp onion powder
Salt and pepper
Lemon zest
4 halibut fillets about 80g each, skin removed
200g sea salt
200g caster sugar
2 tbsp chopped parsley
For the leek oil
Green part of 1 leek
2 bunch chives
1 bunch spring onions
500ml vegetable oil
Roughly chop the spring greens – removing any very thick ribs – and wash well. Leave to the side.
Fry the spring onions and celery until soft but not coloured. Add the fennel, onion powder and seasoning. Add stock and broad beans and simmer for 10 minutes. Stir in the courgette and spring greens and simmer for a further 2 minutes.
While the soup is simmering, mix the sugar and add half to a container. Add the halibut and cover with the rest of the mixture. Leave to cure for 15 minutes. This will firm up the fish and season it really well ready for frying. Rinse off in cold water and pat dry. Fry in a pan with a little olive oil for around 4 minutes, then flip and cook for a further 1 – 2 minutes. Leave to rest for 3 or 4 minutes before serving in top of the broth. Drizzle round the leek oil to finish.
