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Ingredients
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Halibut
Beurre Blanc Sauce
Fermented Daikon
Garnish
Method
Fermented Daikon Preparation
Prepare the Fermented Daikon
In a bowl, dissolve salt and sugar in water. Add sliced daikon and rice vinegar. Cover and let it ferment at room temperature for 24-48 hours.
Beurre Blanc Sauce Preparation
Make the Beurre Blanc Sauce
In a saucepan, combine minced shallots and white wine. Simmer until reduced by half. Lower the heat and whisk in the heavy cream. Gradually add the cold butter, whisking until emulsified. Season with salt and white pepper to taste.
Halibut Cooking
Cook the Halibut
Season halibut fillets with salt and black pepper. Heat olive oil in a skillet over medium heat. Cook the halibut for about 4-5 minutes on each side or until cooked through and flaky. Garnish with fresh parsley.
Plating
Plate the Dish
Place cooked halibut on a plate, drizzle with beurre blanc sauce, add fermented daikon on the side, and top with caviar.