courtesy of Logan Cox

Ingredients:

• 5 oz halibut filet

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

-Fennel Pistou:

• 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
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Directions:

For the farro:

1. Bring the water, vinegar, salt, mustard seeds and bay leaf to a boil. 
2. Add the farro 
3. Once the liquid has returned to a boil, reduce the heat to low and cover with a lid. 
4. The farro is cooked once it has absorbed all of the liquid -- this should take around 25 minutes.  
5. Pull off the heat and let chill to room temperature

For the pistou:

1. in a blender place the fennel, garlic, and pine nuts. 
2. blend on high all while slowly adding the olive oil in an even stream until fully incorporated
3. reserve

For the cauliflower and date:

1. heat some olive oil in a pan on high heat
2. add the cauliflower and caramelize tossing to evenly coat
3. add the halved dates and caramelize as well
4. add a pinch of butter and toss coating evenly
5. remove from the heat
6. drain the oil off of the vegetables
7. reserve

For the halibut:

1. In another saute pan, heat on high heat with olive oil
2. season the fish with salt on both sides
3. place the fish in the hot pan being careful not to burn yourself. Do not move the fish or shake the pan
4. once 3 minutes has passed, flip the fish after you have attained a light golden brown color. 
5. reduce the heat to medium-low 
6. add a TBSP of butter, a garlic clove, and a few thyme leaves
7. baste the fish with that melted infused butter until fully cooked
8. remove cooked fish from pan and plate with farro, vegetables, and pistou 
9. garnish the fish with citrus flavored greenery like wild sorrel, lemon balm, or purslane
10. sprinkle a little Maldon Sea Salt for texture and salinity.