Yotam Ottolenghi and Ramael Scullys Pistachio and Pine Nut Crusted Halibut

Ingredients

• For the pistachio and pine nut crust:
• 10 tablespoons (150 grams) unsalted butter, cut into 1/3-inch dice
• 2 ounces (60 grams) shelled pistachios, lightly toasted and coarsely chopped
• 2 ounces (60 grams) pine nuts, lightly toasted and coarsely chopped
• 1/4 teaspoon superfine sugar
• 2 tablespoons lemon juice
• For the wild arugula and parsley vichyssoise and the halibut fillets:
• 3 1/2 ounces (100 grams) parsley stems and leaves
• 5 1/4 ounces (150 grams) wild arugula
• 3 tablespoons olive oil, divided
• 3 tablespoons (40 grams) unsalted butter
• 2 medium shallots, coarsely chopped (3 1/2 ounces/100 grams)
• 3 cloves garlic, crushed
• 1 medium leek, green and white parts finely sliced (7 ounces/200 grams)
• 2 large all-purpose potatoes, peeled and cut into roughly 3/4-inch pieces (13 ounces/370 grams)
• 4 1/2 cups (1 liter) chicken stock
• 1 ounce (26 grams) spinach leaves
• 6 halibut fillets, skinless and boneless (1 pound 14 ounces/950 grams)
• 2 tablespoons lemon juice
• 12 breakfast radishes, green leaves and roots left on and sliced in half lengthwise (or 8 round radishes)
• Coarse sea salt and black pepper

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