This dish was one that Jp and Eloise both raved about.  This dish incorporates things that I had on hand and I thought would pair great together.  Buckwheat is not actually wheat, its actually the hulled seeds of the buckwheat plant. Buckwheat is one great alternative in gluten free recipes because it has great flavor and structure even though it isn't actually wheat.  It actually is in the same family as rhubarb which I pickled to add acidity to the dish.  Even know celery and rhubarb are not in the same family I thought they would go together very easily.  This dish has a lot of components but the dish is very light and balances delinquently.  Here is the recipe


1 lb of halibut cut into 1 in/ 1 inc pieces

2 tsp of curry powder

3 tbsp of butter

Salt to taste


1 cup of buckwheat groats

2 cups of water or chicken stock

1 garlic cloves

1 bay leaf

2 tsp of salt

1 cup of oil for frying


2 small beets peeled large diced

1 cup of water

oil for frying


1 Large Celery root

Salt crust 4 cups of salt 1 egg white and splash of water


1 stalk of celery cut into 1 inch pieces shaved and placed in ice water


Mint and Cilantro sauce

1 cup cilantro

1 cup mint

2 serranos with seeds or 1 jalapeno

3 garlic cloves

1 1/2 cup olive oil

salt


Pickled Rhubarb

1 rhubarb cut into 1 1/2 inch pieces shaved thin on mandolin

1 cup of sherry vinegar

1 garlic clove smashed

1/2 cup sugar

1 tbsp of mustard seeds

1 shallot sliced in half

1 tbsp of salt


Aerated Buckwheat Brioche

3 eggs

50 g milk

50 g buckwheat flour

20 g of all purpose flour

50 g of butter soft

30 g of sugar

3 g of salt

2 isi charges

Bitter almond candied
1/2 cup powdered sugar
2 tbsp water
6oz bitter almonds
1/4 cinnamon
Nutmeg
Pinch of salt

Fresh Ricotta

For the buckwheat,

Place water, garlic, bay leaf and salt into a pot.  Bring to boil and then add your buckwheat groats.  Cover and turn down to simmer.  Cook for about 15 minutes or until the groats are tender.  Strain out any excess water and place on sheet pan lined with parchment paper to cool.

For the aerated buckwheat brioche,

Place all the ingredients in a blender and puree for a minute until very smooth.  Then pour into an isi canister and charge with 2 isi charges.  You can keep this in the refrigerator until ready to use.

For the pickled rhubarb,

Place the shaved rhubarb in a heat proof container or bowl.  Place the remaining ingredients into a pot and bring to boil.  Then pour the hot vinegar pickle over the rhubarb.  Cover and let it come to room temperature.  Set aside for later.  This can be done days in advance.

For the candied bitter almond,

please see recipe      1/3 cup small chopped

For cilantro mint sauce,

please see recipe

For the salt baked celery root

preheat oven to 400 degrees,

In a bowl add salt, egg white, and a splash of water to make a consistency reminiscent of wet sand.  Then encapsulate the celery root in the salt mixture completely.  Place in pan and into the oven.  Bake for 1 hour and 20 minutes.   Then take out and let it cool for at lest 20 minutes.  Break the salt shell and discard.  Then peel the celery root.  Take the smallest ring mold cutter and cut 1 inch rounds out of the celery root.  Use the scraps for another use.  Set aside the rounds for later.

For the beets,

Place large diced beets into a food processor with 1 cup of water.  Place a small piece of paper towel over the whole so nothing comes flying out.  Puree until the beets are in tiny pieces.  Then strain out the water completely.  Place 1 cup of oil in small pot for frying.  Bring the oil up to 345 degrees.  Place a small bit of beets into the pot of oil to fry.  Fry for 1 - 2 minutes.  Then strain out  on a paper towel and season with salt.  Repeat until all is fried. 

For the buckwheat groats,

In the same oil fry the boiled groats in small batches until they are golden brown.  Strain off onto a paper towel and season with salt.  The groats take on a real nutty flavor and crunch.

For the halibut

Place the 1 inch pieces of halibut into 2 different cryovac bags with butter and a little curry powder sprinkled on top.  Seal air tight and then place in water bath that is at 130 degrees for 2-3 minutes depending on how thick.  Take out and set aside

To Plate,

Place 1 tbsp of butter and 1 tbsp of oil in a pan with the celery root rounds.  Brown on all sides and season with salt.  Take a few paper cups and spray with non stick spray. Cut 3 slits towards the bottom of the cup and one on the very bottom.  Then take your aerated brioche and fill the paper cups half way.  Then microwave for 30 seconds. Take it out and flip it over for 30 seconds and then remove from the cup.  Take the sous vide halibut out of the bag.  Season with salt and place in a non stick pan on medium heat just to warm up a little more on both sides.  Then on your plate add a little cilantro mint sauce down.  Place your halibut on top of the sauce (4 pieces).  In a bowl mix fried groats, beets, and chopped bitter almonds.  Spoon some of that around the plate and on top of the halibut.  Add a shaved slice of rhubarb on top of that with a little pickle juice on the fish.  Then add your celery root rounds.  Add your iced shaved celery slices.  Add a few dollops of fresh ricotta.  Add your brioche, celery leaves, and little olive oil.  Serve and enjoy!

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