courtesy of Logan Cox
for Pickled Farro:
- 1 cup Farro
- 1 1/4 cups white wine vinegar
- 1 1/4 cups Water
- 1/2 cup mustard seeds
- 1 TBSP Salt
- 1 Bay leaf
- Cauliflower stems sliced on mandolin to 1/4 inch thickness, bleached
- Medjool Dates, halved
- 2 cups blanched and chopped fennel fronds
- 8 raw garlic cloves
- 1 1/2 cup olive oil
- 1/4 cup toasted pine-nuts
-wild greenery for garnish
-maldon sea salt for garnish
For the farro:
- Bring the water, vinegar, salt, mustard seeds and bay leaf to a boil.
- Add the farro
- Once the liquid has returned to a boil, reduce the heat to low and cover with a lid.
- The farro is cooked once it has absorbed all of the liquid -- this should take around 25 minutes.
- Pull off the heat and let chill to room temperature
For the pistou:
- in a blender place the fennel, garlic, and pine nuts.
- blend on high all while slowly adding the olive oil in an even stream until fully incorporated
For the cauliflower and date:
- heat some olive oil in a pan on high heat
- add the cauliflower and caramelize tossing to evenly coat
- add the halved dates and caramelize as well
- add a pinch of butter and toss coating evenly
- remove from the heat
- drain the oil off of the vegetables
For the halibut:
- In another saute pan, heat on high heat with olive oil
- season the fish with salt on both sides
- place the fish in the hot pan being careful not to burn yourself. Do not move the fish or shake the pan
- once 3 minutes has passed, flip the fish after you have attained a light golden brown color.
- reduce the heat to medium-low
- add a TBSP of butter, a garlic clove, and a few thyme leaves
- baste the fish with that melted infused butter until fully cooked
- remove cooked fish from pan and plate with farro, vegetables, and pistou
- garnish the fish with citrus flavored greenery like wild sorrel, lemon balm, or purslane
- sprinkle a little Maldon Sea Salt for texture and salinity.