Halibut Confit with Fermented Corn

Name: Halibut Confit with Fermented Corn
Yield: Serves 4
Cuisine: France
Ingredients: 2 capsicums (peppers); 450 ml (16 fl oz) olive oil; 1 jalapeño, seeded, finely diced; 1–2 handfuls hickory wood chips; 1 lemongrass stem, bruised; ½ bunch coriander; generous pinch dried chilli flakes; 1 lemon, peel zested; 450 g (1 lb) halibut fillets or firm white fish, such as black pomfret, cod or snapper; 100 ml (3½ fl oz) sherry vinegar; 4 ears of corn, shucked, kernels cut from cob; 3 ears of corn, shucked, kernels cut from cob; 100 ml (3½ fl oz) olive oil; 5 cm (2 inch) piece young ginger, peeled, grated; 3 capsicums (peppers), finely diced; 2 peaches, stones removed, puréed with skin; 12 cherry tomatoes; purslane leaves, to serve; 1 tablespoon sea salt; 1 onion, peeled, finely diced; sea salt; 2 lemons, juice

Preparation info

Serves
4

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to start this recipe at least one day ahead.

Ingredients

450 ml (16 fl oz) olive oil
450 g (1

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Prepare the fermented corn by combining all ingredients in a bowl. Stir, then put into a plastic or glass container, cover with muslin (cheesecloth) and leave at room temperature for 24–48 hours. It will taste slightly sour. Reserve in the refrigerator until using.

To make the dried tomatoes, preheat the oven to