Halibut Wrapped in Chicken Skin, Squash, Kale & Douglas Fir Salad

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Another fabulous piece of charcoal cookery from our Kasai® Brand Ambassador, Tommy Banks.

Lay out the chicken skin on a chopping board, making sure each piece has a small overlap.
Sprinkle the entire section of skin with transglutaminase powder.
Place the halibut loin on top of the chicken skin, next to the edge closest to you and roll it away securing the chicken skin tightly to it as you do so.
Once the entire loin has been wrapped, ballotine it tightly with cling film.
Place the ballotined halibut loin into a vacuum pack bag and seal at full pressure.
Place into a pre-heated water bath set to 50ºC for 35 minutes.
Remove from the bath and reserve for further cookery.

Slice the squash in half lengthways and season well with oil and salt.
Lay the thyme sprigs on top and place in a preheated 160ºC oven for 90 minutes.
Once the squash is well caramelised on the outside and soft all of the way through, remove from the oven.
Use a spoon to remove the flesh and blend in a food processer until smooth.

Warm the needles and oil in a saucepan until it reaches 70ºC.
Once the oil has reached temperature, transfer to a food processer and blend at a high speed for at least 8 minutes.
Leave this mixture to macerate overnight.
The next day, pass the oil through bleached muslin cloth.

Wrapped Halibut Loin
Butternut Squash, Roughly Diced
Kale, Picked
Use the hottest part of the BBQ to sear the halibut loin all over.
Once the chicken skin is crispy, remove from the BBQ and set aside to rest.
Whilst the fish is resting, char the butternut squash and wilt the kale on the BBQ.
Carve the halibut into 1 inch sized medallions and serve with the charred squash, squash puree and kale.
Dress the entire plate with the Douglas Fir dressing.
For an extra nice tough, finish the dish with freshly chopped chives and pickled wild garlic capers.

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