Soy and butter poached halibut, pickled apple, smoked eel

Soy and butter poached halibut, pickled apple, smoked eel

Created for Kikkoman by Michelin starred chef Simon Hulstone, this poached halibut recipe is aimed at professional chefs to adapt

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  • Serves4
  • Preparation Time10 mins
  • Cooking Time3 hours


Butter soy poached halibut

  • 4 fillets of halibut, approximately 60g each
  • 150g of salted butter
  • 50ml of Kikkoman soy sauce
  • 1 lemon
  • 1 orange
  • 1 lime
  • 1 pink grapefruit

Pickled apple

  • 50g of caster sugar
  • 6 Granny Smith apples
  • 50ml of white wine vinegar
  • 100g of sea salt
  • 2 star anise
  • 6 peppercorns


  • Borage, flowers only
  • Buckler sorrel
  • 50g of smoked eel
  • Wild chervil
  • Sweet cicely, leaves and flowers


Place a small saucepan over a medium hear. 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.

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