Halibut Horseradish Sabayon

• Skin fish, and cut into 7 ounces/210g portions. Rub with olive oil and season with salt on both sides; chill for 30 min. Clean, trim and cut zucchini in half. Slice into one millimeter scales; reserve. Overlap zucchini scales over each fish filet. Carefully, place each filet in separate freezer bag and slide it toward the bottom right corner of the bag. Immerse unsealed in cold water. As bag goes down, the air escapes compressing the fish in a gentle fashion; seal bag. If using a vacuum sealer, control the pressure accordingly. Chill prepared fish until ready to cook.
  

Slow Cooking

• Sous-vide cooking involves sealing your ingredients in a bag and cooking them in a water bath at a precise temperature for a specified amount of time. This method ensures that your fish cooks evenly and retains its moisture, resulting in a tender and flavorful final product. To cook fish using a sous-vide machine, set the temperature to 135ºF/57ºC and cook the fish for 25 minutes if it is 1-inch/2.5cm thick. Keep in mind that the cooking time may vary depending on the thickness of the fish, so adjustments may be needed for thicker or thinner cuts. Alternatively, if you don't have a sous-vide machine, you can also cook the fish in a steam oven at the same temperature for 20 minutes. This method will also help you achieve a perfectly cooked piece of fish with a delicate texture. After cooking, it's important to store the fish properly until you are ready to serve. Leave the fish in the freezer bag until you are ready to plate it. If necessary, you can reheat the fish by placing it back in warm water. Once heated, carefully remove the fish from the bag and drain it on a paper towel for a few seconds before plating. This will help remove any excess moisture and ensure a beautiful presentation.

White Asparagus

• Cut off 3-inch/8cm of the asparagus, and peel. Save trimmings and peels to make an asparagus velouté. Bring to a boil water, salt, sugar and butter. Add asparagus and cook until fork tender, about 10 minutes.
  

Mushroom Persillade

• Any mushrooms can be used for this recipe. Best are porcini and morels. Clean mushrooms accordingly and trim off foot. Save scraps for veggie stock. Meanwhile, clean and chop parsley and mince shallots. In a hot large skillet, sauté mushrooms with olive oil on high heat for 5 min. Add butter, and season with salt and pepper to taste. Add shallots and cook for an additional 3 minutes, then throw in parsley – transfer onto baking tray lined with silicone mat; keep warm.

Horseradish Sabayon

• Horseradish sabayon is nothing less than an Hollandaise sauce. First reduce wine and shallots to ½ cup/125g; sieve. Place the bowl over a saucepan containing barely simmering water (Water should not touch the bottom of the bowl). Beat reduced wine with egg yolks until the mixture is thickened and doubled in volume (Do not over heat). Add horseradish, melted butter, and lemon juice whisking vigorously. Season with salt. Cover and place in a warm spot until ready to use.

Plating

• Arrange on place some hot asparagus, and top with mushrooms. Add fish and horseradish sabayon. Bon appétit!