Ingredients

• 1 shallot
• finely chopped
• 1 tsp black peppercorns
• 125ml/4fl oz white wine
• 2 tbsp white wine vinegar
• few tarragon leaves
• chopped
• 250g/9oz butter
• 4 free-range egg yolks
• 2 tbsp poaching liquor (from below)
• 1 tbsp double cream
• salt and freshly ground black pepper
• 100ml/3½fl oz white wine
• 2 tbsp white wine vinegar
• ½ lemon
• thinly sliced
• 4 sprigs tarragon
• 1 tsp coriander seeds
• 2 star anise
• 2 bay leaves
• 2 x 150g/5½oz pieces halibut
• olive oil
• for frying
• 4 Jerusalem artichokes
• sliced into rounds
• 1 shallot
• diced
• 1 tbsp toasted hazelnuts
• roughly chopped
• 1 tbsp flat leaf parsley
• 1 garlic clove
• finely chopped
• vegetable oil
• for deep-frying
• pinch caster sugar
• sea salt
• large handful kale
• leaves picked
• stalks removed

Directions

• To make the béarnaise
• put the shallot
• peppercorns
• wine and vinegar in a small saucepan. Bring to the boil and simmer until you have 1–2 tablespoons left. Drain through a sieve and discard the peppercorns.
• Place the butter in a small saucepan and melt over a medium heat then remove from the heat and set aside.
• Place the egg yolks into a food processor and blend with the vinegar and white wine reduction. Slowly pour in the melted butter
• blending all the time. Stir in the tarragon and season with salt and pepper and keep warm.
• To make the halibut
• place all the ingredients except for the halibut in a medium saucepan with 50ml/2fl oz water and bring to a simmer. Gently poach the halibut for 5–6 minutes.
• To make the artichokes
• heat some olive oil in a large frying pan over a medium heat and fry the artichokes until golden-brown on both sides. Add the chopped shallots
• hazelnuts
• parsley and garlic to the pan and cook for another 5 minutes.
• Fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
• Mix the caster sugar and salt together in a bowl. Deep-fry the kale until crisp
• drain on kitchen paper then season with the sugar and salt mixture.
• Loosen the béarnaise slightly with 1 or 2 tablespoons of the poaching liquor and a tablespoon of cream.
• To serve
• divide the artichokes between two plates and top with the poached fish. Spoon over the béarnaise and glaze with a cook’s blow torch. Serve the kale crisps on the side.