Halibut with olive chips, tomato and basil

OLIVE CHIPS

1. Put the baguette bread, the other ingredients and 42 g water in a mixer and blend into a fine purée. Wrap the mixture in cling film and freeze overnight.

2. The next day, line the universal tray with a silicone baking mat. Grate the frozen olive mixture onto the baking mat then shape the mixture into circles using the cutter. Cover the circles with a second baking mat and bake in the X BO (150°C/0% humidity) for around 6 minutes until crispy.

TOMATO JAM

3. Wash the tomatoes, cut a cross into the top and bottom, then place them on the perforated steamer tray. Steam in the X BO (100°C/100% humidity) for around 1 minute, then plunge the tomatoes into ice water and remove the skin. 4. Line the non-perforated steamer tray with a silicone baking mat. Peel and finely chop the garlic. Cut the skinless tomatoes into quarters, remove the seeds and place the flesh on the baking mat. Season with 4 g salt, 3 g sugar and the thyme, sprinkle the garlic on top and drizzle with olive oil. Dry in the X BO (63°C/-100% humidity) for around 3 hours.

5. Next, set aside four dried tomato pieces and finely chop the rest. Wash the basil leaves and dab them dry, chop them into small pieces and mix them with the remaining tomatoes. Season with salt and pepper.

BASIL PURÉE

6. Wash the basil and shake it dry. Wash the tomatoes and roughly chop them, removing the stalk bases. Peel the garlic.

7. Put the tomatoes, garlic, 10 g salt and 3 g sugar in a tall container and blend into a fine purée. Line a sieve with a thin cloth (etamin), pour in the purée and leave it to strain. Now, weigh the tomato purée and add 2 g agar-agar per 100 g of purée. Heat the purée in a pan and leave to cool. Blend the firm mixture with the basil leaves and oil until smooth, then strain it again. Keep warm.

TOMATO GEL

8. Season the tomato juice with salt, pepper and Tabasco. Mix in a small pan with agar-agar and bring to the boil until the mixture thickens, then leave to cool. Blend the firm mixture with the olive oil until smooth.

HALIBUT

9. Put the oil in a pan and heat it up. Meanwhile, dab the fish fillets dry with kitchen roll. Pour the oil into an oven-proof dish, add the halibut and cover it with the oil. Confit the fish in the X BO (75°C/0% humidity) for around 18 minutes until translucent, then remove it from the oil with a slotted spoon and sear it on one side in a hot frying pan. Season with salt and pepper.

FINISHING TOUCHES

10. Put the halibut in the middle of each plate and arrange two quenelles of tomato jam next to it. Place the chips on top of the jam and garnish with fresh herbs, as desired. Using squirt bottles, squeeze one drop of basil purée and one drop of tomato gel to the left and right of the fish, then drag a spoon through each drop to make a tail shape. Roll up the remaining tomato quarters, halve them and place them on top of the fish. If desired, garnish the space between each rolled-up tomato with hummus and pine nuts.