4 Jerusalem artichokes, sliced into rounds
1 garlic clove, finely chopped
large handful kale, leaves picked, stalks removed
½ lemon, thinly sliced
1 tbsp flat leaf parsley
1 shallot, finely chopped
1 shallot, diced
few tarragon leaves, chopped
4 sprigs tarragon
2 bay leaves
1 tsp black peppercorns
salt and freshly ground black pepper
pinch caster sugar
1 tsp coriander seeds
1 tbsp toasted hazelnuts, roughly chopped
olive oil, for frying
sea salt
2 star anise
vegetable oil, for deep-frying
2 tbsp white wine vinegar
250g/9oz butter
1 tbsp double cream
4 free-range egg yolks
2 x 150g/5½oz pieces halibut
125ml/4fl oz white wine
100ml/3½fl oz white wine