Recipes
69 g for 6 servings
Step 1
4 lbs (1.8 kg) fresh halibut
1/4 cup (40 g) TREHA®︎
1/4 cup sugar
1 cup Kosher salt
Step 3
milk, enough to cover the fish
3 each garlic cloves
1 each onion piqué (onion with a bay leaf skewered into it with cloves)
Cut halibut into 6 equal portions. Mix the TREHA®︎, sugar and salt together. Rub generously on both sides of the fish fillet. Cover and refrigerate for a minimum of 3 hours and maximum of 6 hours. When ready to smoke, rinse the brine from the fish and pat dry.
Set up your smoker. When a good amount of smoke is present, place your brined fish on a perforated pan over the smoke. Close the lid and allow the fish to smoke, about 5 minutes for 1-inch thick fillets. Remove the fish and refrigerate until ready to use.
In a large straight sided saucepan, bring the milk, garlic and onion piqué to a simmer. Turn off and allow to infuse for 20 minutes.
To cook the fish, bring the milk to a simmer; place the smoked fish in the milk presentation side up. Place a lid ajar on the pot and simmer gently until the fish is done, about 5 minutes for a 1-inch thick fillet. Carefully remove the fish and place on a towel-lined sheet pan for service.
Reduces protein denaturation
Reduces any off-notes
Step 1
1 1/2 lb (680 g) celery root, peeled and cut into thick slices
1 oz (28 g) TREHA®︎
2 shallots, thickly sliced
3 garlic cloves, peeled and lightly crushed
16 oz (453 g) heavy cream
salt to taste
1 sprig thyme
ground black pepper to taste
Step 4
salt to taste
ground black pepper to taste
lemon juice to taste
Place the celery root, TREHA®︎, shallots, and garlic in a saucepan. Cover with the cream, thyme, and a pinch of salt and pepper. Cover the liquid with a cartouche.
Simmer until all vegetables are completely soft to avoid a grainy puree.
Separating the solids from the liquid, blend the solids in a blender adding only as much liquid that you need. Puree until silky smooth.
Season to taste with salt, pepper and a touch of lemon juice to brighten the flavor.
Maintains natural color
Step 1
2 tbsp butter
3 shallots, very finely minced
1 garlic clove, finely minced
1 tbsp fresh thyme leaves
Step 2
2 tbsp cognac or brandy
Step 3
1/2 cup red wine
1 tbsp red wine vinegar
Step 4
1 pt (473 ml) demi-glace
Step 5
1 tbsp butter, cold and finely diced
Step 6
salt to taste
lemon juice to taste
In a small saucepan, heat the butter until foaming. Add shallots and sweat until they are a light golden brown. Add the garlic and thyme leaves. Sauté for a few minutes until aromatic.
Flambé with cognac.
Add the red wine and red wine vinegar and reduce over high heat until nearly dry (au sec).
Add the demi-glace and reduce to sauce consistency – checking by the plate test method.
Remove the sauce from the heat and “monter au beurre” – which means to swirl in the small chunks of cold butter using a whisk to complete the emulsification.
Adjust seasoning with salt and a little lemon juice if necessary, to brighten the flavor.
2 bunch chives
1 cup olive oil
1/8 to 1/4 tsp (0.5 to 1 g) TREHA®︎
1 pinch salt
Finely mince the chives and place in a blender together with the olive oil, TREHA®︎, and salt.
Purée on the highest speed possible until the chives have turned into a smooth paste together with the oil. Pour into a container and set aside.
Maintains color
1/4 bunch Italian parsley (flat leaf), finely minced
On a warm plate, place a dollop of the celeriac puree. Top with a fillet of fish and a drizzle of the red wine sauce.
Garnish with the chive oil and Italian parsley.
