Ingredients for the Calamansi stock
- 150 ml calamansi juice
- 1 red onion
- 20 g coriander stems
- 20 g mustard seed
- 1 red chilli pepper (jalapeño)
- 50 g honey
Preparing the Calamansi stock
Finely dice the red onion. Boil the mustard seed in salted water for approx. 15 mins., then drain in a sieve. Finely dice the chilli pepper and finely chop the coriander stems. Bring the calamansi juice to the boil and season to taste with salt and honey, leave to cool slightly and add the remaining ingredients. Season to taste once more with salt.
Ingredients for the pointed cabbage
- 1 pointed cabbage
- 1 small chilli pepper
- 3 sticks of lemongrass
- 100 g ginger
- 5 lime leaves
- 100 g sugar
- 200 g white wine vinegar
- 300 g water
- salt
Preparing the pointed cabbage
Finely chop the small red chilli pepper, bash the lemongrass and halve, thinly slice the ginger. Bring the sugar, water and vinegar to the boil, season to taste with salt and add the remaining ingredients. Bring everything to the boil once again and leave to infuse for approx. 3 hrs., then strain the stock and season to taste once more with salt. Halve the pointed cabbage lengthwise and remove the green outer leaves. Halve the yellow cabbage leaves, place in a bowl or pan and pour the boiling stock over the top. Cover with a lid and leave the cabbage leaves to infuse once again for approx. 3 hrs.
Ingredients for the Halibut
- 320 g white halibut (80 g each)
- 30 g clarified butter
Preparing the Halibut
Season the halibut with a little salt and place on a buttered baking tray. Cook for approx. 6-8 mins. at 52°C using the Combi Steam function; the core temperature should be approx. 42°C.
Garnish
- dried cornflowers
- dried marigold flowers
Place the fish in the middle of the plate. Pour the calamansi stock over the top and then add
the strips of pickled cabbage. Garnish with the dried flowers.