3 dl loosely packed fresh parsley (only leaves, no stems) - use any combination of soft fresh herb.
1dl canola oil
1 tbsp salt
Mix all in a blender. Let it run until the temperature reach around 65 degrees Celsius. Put it trough a strainer with a paper filter (Coffee filter).
Dry the filet on both sides and cut in 4 portions, appeoximately 150 grams each.
One litre of cold water and 100 grams of salt, whip until the salt dissolves. Leave Sterling halibut portions in the brine for 10 minutes. Remove the fish from the brine, rinse with cold running water. Dry with paper and its ready for further preparation. You can start with the green pea puree while the halibut is in the brine. Turn on the oven, 70 degrees Celsius.
Green pea puree:
Bring the cream to boil in a pan. Add green peas, (Tip: keep 3 tbsp of peas for later use) and let it simmer for 3 minutes. Add butter and mix in a blender until the puree is a smooth cream. Salt and cayenne pepper to your taste. Keep warm until serving! When you are ready to serve, add those 3 tbsp of peas to the puree, give it a gentle stir.
Place the halibut portions on an oven tray with a greaseproof paper. Sprinkle some sunflower oil. Put in oven (at 70 degrees Celsius), oven bake until the core temperature is 48 degrees Celsius. It takes about 10- 14 minutes depending on the oven you use.
Slide the fish of the skin and assemble on top of the green pea pure, decorate with parsley oil. Top the halibut with some pea sprouts or other micro greens.
Happy cooking and enjoy!