Ingredients

4 170g Troncon of Halibut, skin on and tied.
200g Pear Barley, Braised in Chicken stock with bouquet garni
12 Button Onions, cooked sous vide with butter, sprig of thyme, pinch of sugar.
1 Parsley root, cooked sous vide with butter. Blended.
12 Farmed snails, blanched, cooked in Court Boullion.
20 Roasted and halved Hazelnuts
Roasted Garlic Foam
Jus Gras (Chicken)
Parsley Butter (Fat Duck Method)
Parsley Butter
550g Butter
85g Garlic
10g Lemon Juice
50g Dijon Mustard
40g Ground Almonds
15g Salt
240g Curly Parsley washed

Method

Roasted Garlic Foam
Trim the top off a full head of garlic to expose the cloves, sprinkle a generous amount of olive oil over garlic. Place a few sprigs of thyme on top and season.
Place garlic onto an ovenproof tray, cover with tin foil and bake at 180 C for 1 hour. Remove the foil, check that garlic is soft, turn the head over so that the exposed garlic is touching the tray and fry gently till the garlic is golden brown and lightly caramelized. Leave till cool enough to handle, then squeeze out all the soft flesh and pass through a fine sieve, add a few drops of lemon juice and keep till needed.
Take 100ml of snail court bullion to 200ml of milk. Bring to a boil, season and blend with a bamix.
Leave the milk comes down to approx 70 C, then add puree garlic to taste and season.
Soften the butter and mix all ingredients together. Push into a pacco jet container. Freeze overnight to –25.
Turn in the Pacco Jet 4 times, use as soon as you can.
To Finish
Heat a large non-stick frying pan, season the halibut steaks and place into pan over a medium to high heat. When they are golden brown and evenly coloured turn them over. When they start to colour on the over side add a generous spoonful of butter and baste continuously till steaks are almost cooked. At that point add a generous splash of lemon juice, baste another couple of times, remove from the pan and re season. Remove the string and skin.
Deglaze the pan with the jus gras, and pass through a fine sieve.
Heat a few spoonfuls of the barley cooking liquor, add the barley to this and reheat, check for seasoning. The barley should be quite loose in consistency.
Add the parsley butter and fold into the barley.
Cut the onions in half, fry in a little olive oil till golden brown and drain onto a cloth.
Heat a little olive oil in a small saucepan, when hot add the drained snails, fry gently till they start to brown slightly. Add a k**b of butter, wait till it turns golden brown, add the hazelnuts, season and drain onto a cloth.
Heat the parsley root puree and put into a squeezy bottle.
Place a spoonful of the barley onto the centre of a large bowl or plate, squeeze six dots of parsley root puree evenly around.
Place 3 snail and 3 onions onto the puree, scatter the hazelnuts.
Blitz the garlic milk to a foam and place a spoonful in between the snails and onions.
Place the halibut steak on top and pour a little of the jus gras over each steak

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.