Soy and butter poached halibut, pickled apple, smoked eel

Place a small saucepan over a medium heat. Add the butter and make a beurre noisette. Remove from the heat and add the soy sauce.

Grate and juice the citrus fruits and place over th halibut. Allow to marinate for 10 minutes, wash off and place the halibut into a vac pac bag. Add the soy butter into the bag with the fish and seal. Cook in a water bath for 8 minutes at 42C.

For the apple pickling liquor combine the suagr, vinegar, start anise and peppercorns in a pan and bring to the boil. Remove from the heat and allow to cool slightly.

To prepare the apples, peel the skin off and discard. Continue to peel the apple flesh into long ribbons. Pour the pickling liquor over the apples and compress in a vac pac machine. Allow to cool in the bag and then remove and roll the apple strips up tightly, trim into the desired shape.

Slice the eel into 1cm cubes.

To serve, roll out the apple strips and lay the halibut fillets on top. Garnish each plate with the eel, fresh herbs and a few drops of Kikkoman soy sauce. Serve immediately.