For the Poached Gigha halibut:
1.Dice the butter, drop into a pan, heat it gently and whisk as it melts, continue to heat the butter and it will foam then subside but you’ll need to keep a close eye on it to prevent burning.
2.Watch for lightly browned specks forming and you’ll also get a nutty aroma.
3.Take the pan off the heat at this point and let it cool down to prevent further cooking
4.Your butter is now ready to poach the Halibut
For the Halibut:
5.Poach the halibut in a ‘butter’ bath at 55 degrees for approximately 8 minutes (not in a vacuum Pac bag) until cooked.
For the Smoked almond Pesto:
6.In a food processor blitz the bread, cheese, nuts and spinach then season, add oil slowly until incorporated.
For the Attilus Caviar Butter sauce:
7.Add white wine, bay leaf, peppercorns and the vinegar to a heavy based saucepan and gently bring to the boil, then reduce to a syrup.
8.Whisk in the cold butter on a rapid heat until emulsified, finally add the caviar and serve.