White Halibut with Saffron Pumpkin Cream and Shellfish Sauce

For the halibut, divide it into four equal portions. Season the fillets with salt, pepper and lemon juice. Sear halibut on both sides and finish in the oven at 180°C.

For the shellfish sauce, rinse the carcasses well under cold water and drain. Heat the clarified butter in a pot. Add the carcasses and diced vegetables and sauté. Deglaze with the cognac and flambé.

Add the white wine. Puree the tomatoes in a blender and stir them in. Mix in all the spices and herbs and pour in cold water. Let it simmer for 20 minutes at low heat. Line a sieve with a straining cloth and strain the stock. For the saffron pumpkin cream, butter the inside of a casserole. Add the pumpkin and saffron and cook in the oven at 180°C for 30 minutes until soft. Mix in a blender with cold butter, olive oil and honey. Strain through a fine sieve and season to taste. Serving:Place pumpkin puree in the center of the plate with the help of a ring. Place halibut fillet on top and nap with crustacean stock. Garnish with the pumpkin cubes and brittle.

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