Saffron-Infused Halibut with Chorizo...Saffron-Infused Halibut with Chorizo Soil & Smoked Tomato Emulsion

A sophisticated Mediterranean harmony featuring butter-poached halibut set against a vibrant smoky tomato froth and textural chorizo crumbs.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, melt the butter over low heat. Add the saffron threads and lemon zest, allowing it to infuse for 15 minutes without boiling. Strain and set aside.

2. 02

   Pulse the chorizo in a food processor until it reaches a coarse sand consistency. Spread on a baking sheet and roast at 180°C (350°F) for 8 minutes until crisp. Drain on paper towels to create 'soil'.

3. 03

   Sear the halved tomatoes in a dry pan until charred. Blend with the minced shallot and smoked paprika, then pass through a fine-mesh chinois. Season and froth with an immersion blender just before serving.

4. 04

   Sear the baby fennel in a hot pan with a touch of the saffron butter until caramelized and tender.

5. 05

   Place the halibut fillets in a small deep tray and pour over the remaining saffron butter. Poach in the oven at 52°C (125°F) until the internal temperature of the fish reaches 48°C (118°F).

6. 06

   To plate: Spoon a pool of the smoked tomato emulsion in the center. Place the halibut atop, garnish with a line of chorizo soil, and arrange the charred fennel to the side. Finish with fleur de sel.