10 halibut portions
2 celeriac
5 shallots
10 kale stalks
1 ltr Essential Cuisine Signature Red Wine Jus
2 bunch chives
200ml olive oil
2 garlic cloves
200g butter
1. Blend the chives and the oil until smooth, keeping a few nice ends for garnish. Hang in muslin and then decant the green oil into a bottle
2. Cut the celeriac into 10 squares 8cm by 4cm, keeping the trimmings. Pan fry in a little butter until golden then roast in the oven until soft. Boil the trimmings in milk until soft and then blend to a smooth puree
3. Remove the stalk from the kale and fry in garlic and butter until soft
4. Cut the shallots in half lengthways. Fry until golden in a little butter and then roast until soft. Remove the 2 largest outside layers to use as cups
5. Season and gently pan fry the fish in butter until cooked through
6. Heat the EC Signature Red Wine Jus and all the garnish
7. Arrange neatly on a plate. Drizzle the jus around and split with the oil. Garnish with chopped chives