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v1 · 12 Oct — Cooked as written
The changes in v1
Cooked as written
v1 · 12 Oct
What v1 taught
“I overcooked the halibut a bit, the broiler wasn't working so had to pan sear. I think a nice oil could do wonders here, and maybe some fresh? Need some crunch for the texture difference. Maybe roe?”
So far
One version since October 2026. Last cooked today.
The recipe
As it stands, at v1
Ingredients
Fish and marinade
skinless halibut portions, about 150 g each and 3 cm thick
(about 60 g) shio koji
mirin
Zest of 1 lemon
White pepper
Neutral oil, for brushing
Pickled golden raisins
golden raisins
sherry vinegar
warm water
Cauliflower purée and roasted florets
medium cauliflower
milk + 250 ml water
butter
Salt, a few drops of lemon
neutral oil (for the florets)
Brown butter sauce
butter
capers, rinsed and patted very dry
Juice of ½ lemon
chopped parsley
Optional: 1 Tbsp toasted pine nuts
Garnish
Granny Smith apple
Flaky salt
Timeline
6–8 hours aheadMarinate the fish
1 hour aheadSoak raisins, make purée, roast florets
15 minutes aheadPreheat broiler, cut apple
ServiceBroil fish, make sauce, plate
Method
01
Marinate (6–8 hours ahead): Mix the shio koji, mirin, lemon zest, and a pinch of white pepper. Coat the fish evenly, cover, and refrigerate 6–8 hours. No longer, or the texture softens.
Pickle the raisins (1 hour ahead): Combine the raisins, sherry vinegar, and warm water. Let them soak at least 20 minutes.
1 hPickled golden raisins2 Tbsp golden raisins3 Tbsp sherry vinegar1 Tbsp warm water
03
Make the purée: Cut the cauliflower into florets. Set aside about 100 g of the smallest ones for roasting.
1 medium cauliflower
04
Simmer the rest in the milk and water with a pinch of salt until very soft, 15–20 minutes.
15–20 min250 ml milk + 250 ml waterSalt, a few drops of lemon
05
Drain, reserving the liquid. Blend with the butter and enough liquid to make it silky.
40 g butter60 g butter
06
Pass through a sieve. Season with salt and a few drops of lemon. Keep warm, covered.
Zest of 1 lemonSalt, a few drops of lemonJuice of ½ lemon
07
Roast the florets: Toss the reserved florets with oil and salt. Roast at 220°C for 15–20 minutes, until deeply browned.
15–20 minSalt, a few drops of lemon1 Tbsp neutral oil (for the florets)
08
Prep the apple: Cut the apple into tiny cubes (brunoise). Toss with a squeeze of lemon so it doesn’t brown.
Juice of ½ lemon½ Granny Smith apple
09
Broil the fish: Preheat the broiler with a rack 10–15 cm below it.
10
Wipe off nearly all the marinade so only a thin film remains. Brush lightly with oil.
Neutral oil, for brushing
11
Place on oiled foil and broil 6–8 minutes, until golden in spots and just flaking.
6–8 min
12
Pull at 50°C in the center. Rest 2 minutes.
2 min
13
If it’s browning faster than it’s cooking, move the rack down a level.
14
Make the sauce (while the fish broils): Melt the butter with the capers over medium heat. Cook until the butter smells nutty, the solids turn golden, and the capers are crisp, about 3 minutes.
3 min60 g butter1½ Tbsp capers, rinsed and patted very dry
15
Off the heat, add the raisins, 1 Tbsp of their soaking vinegar, the lemon juice, parsley, and pine nuts if using. It’ll foam.
Pickled golden raisins2 Tbsp golden raisins3 Tbsp sherry vinegarJuice of ½ lemon1 Tbsp chopped parsleyOptional: 1 Tbsp toasted pine nuts
16
Plate (on warm plates): A swoosh of purée
17
Fish on top
18
Roasted florets around it
19
Brown butter, capers, and raisins spooned over and around
Pickled golden raisins2 Tbsp golden raisins60 g butter1½ Tbsp capers, rinsed and patted very dry
20
A small pile of apple brunoise on the fish
½ Granny Smith apple
21
Flaky salt
Flaky salt
22
Notes
23
Cod instead of halibut: same method and timing. Choose thick loin pieces.
4 skinless halibut portions, about 150 g each and 3 cm thick
24
Searing instead of broiling: medium-high heat, not high. The koji and mirin brown fast.
4 Tbsp (about 60 g) shio koji2 tsp mirin
25
Taste check: each bite should go savory → a little sweet → bright. If it tastes flat, add lemon to the sauce. If it tastes sweet, cut back on the raisins.
Pickled golden raisins2 Tbsp golden raisinsJuice of ½ lemon
How it runs
The method in time — what needs hands, and what can happen at once.
20h 13on the table
Every step waits for the one before, as written. 1h 28 of it needs your hands.
