Marcus Wareing’s halibut with confit egg and coppa
Ingredients 2 pieces 150g halibut 2 tbsp vegetable oil ½ tsp table salt 25g unsalted butter, cubed 3 free range eggs, cooked for 45 minutes at 65˚C in water then placed in ice water ½ bulb baby fennel, shaved 4 fennel seedlings 12 x sea aster leaves 12 x sea purslane leaves 1 tbsp house…Sursa
2016-04-26 14:57:32