Halibut with Beurre Blanc and Daikon Choucroute

Ingredients

• 2 pounds daikon, peeled and cut lengthwise into 1/8-inch-thick ribbons, preferably on a mandoline
• 2 tablespoons grey sea salt
• 1 1/4 cups dry white wine
• 1/3 cup distilled white vinegar
• 1 tablespoon Champagne vinegar
• 1/3 cup finely chopped shallot
• 2 tablespoons finely chopped peeled fresh ginger
• 3/4 cup heavy cream
• 6 tablespoons chilled unsalted butter, diced
• Fine sea salt
• Four 5-ounce skinless halibut fillets, about 1 inch thick
• 4 sorrel leaves, for garnish
• Black pepper, for garnish

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