INGREDIENTS poached-gigha-halibut-with-smoked-almond-pesto-and-attilus-caviar-butter-sauce INGREDIENTS poached-gigha-halibut-with-smoked-almond-pesto-and-attilus Recipe serves 1 For the Poached Gigha halibut: Portion of Gigha halibut 100-120g Simply butter that is browned in the pan 250ml / 8fl oz For the Smoked almond Pesto: Breadcrums 20g Parmesan cheese 20g Spinach blanched 100g Smoked almonds 75g Rapeseed oil 150ml For the Attilus Caviar Butter sauce: White wine 200ml White wine vinegar 100ml Bay leaf 1 Black peppercorns 3g Caviar 30g Diced cold unsalted butter 200g
