-
1
Preheat oven to 350 degrees.
-
2
Put licorice sticks on a baking sheet and toast in the oven for 5 to 7 minutes.
-
3
Let cool, then use a knife (or hammer and nail) to carefully split the sticks into pieces.
-
4
In a saucepan large enough to fit the fish in one layer, pour the half-and-half.
-
5
Wrap the licorice sticks in cheesecloth and secure with string.
-
6
Add to the pan.
-
7
Heat on medium high until bubbles form around the edge, then turn the heat to low and keep warm for 20 minutes, or until the half-and-half tastes pleasingly of licorice.
-
8
Remove licorice bundle and discard.
-
9
You will return to the liquid later.
-
10
Fill a small saucepan with water, add salt and bring to a boil.
-
11
Add the haricots verts and blanch for 2 minutes.
-
12
Shock in ice water, then dry.
-
13
Split the beans lengthwise.
-
14
Using a vegetable peeler, peel the outer layer from the celery and discard.
-
15
Shave the remaining stalk into 4-inch-long pieces.
-
16
You will need about 16 pieces.
-
17
Put the onions in a small bowl, mix with a pinch of salt and let stand for 10 minutes.
-
18
Rinse the onions and squeeze out excess liquid.
-
19
In a bowl, mix the haricots verts, celery, onions, mint, lemon zest and almonds.
-
20
Sprinkle with olive oil and a few drops lemon juice.
-
21
Season with salt.
-
22
Toss until evenly dressed.
-
23
Place the half-and-half back on the heat and bring to 155 degrees (using a candy thermometer).
-
24
Season the halibut with salt and white pepper.
-
25
Lower the fish into the half-and-half and poach, turning once, for 8 to 10 minutes, or until just cooked through.
-
26
Lift the fish from the liquid and set on a paper towel.
-
27
Transfer about 1 cup cooking liquid to a medium bowl.
-
28
Season with salt, if needed.
-
29
Add 3 to 4 drops lemon juice.
-
30
Using an immersion blender or milk frother, whip the liquid until foamy.
-
31
On each of 4 plates, arrange a little of the haricots verts salad.
-
32
Lay a piece of fish on top.
-
33
Season it with fleur de sel and black pepper.
-
34
Lay a few apple matchsticks on top, followed by a pinch of chives.
-
35
Spoon the foamy sauce on the fish and around the plate.
