Halibut with lemon thyme on Alb lentils: Fine fish dish with herb crust and fine mustard cream sauce

Here’s how to prepare it:

Let the butter soften at room temperature. Stir until the mixture forms a thin strip.

Finely pluck the lemon thyme leaves from the stem. Blend the thyme and 120g melted butter with a hand blender for 1 minute. Place in a bowl, season with salt and sugar. Add the lemon zest and lime oil. Finely grind the toast in a blender and add to the herb butter. Mix the mixture well and season with salt. Empty everything into a box, smooth it out, and refrigerate. After 4 hours, turn out the crust and cut into 0.5cm thick slices. Salt the fish and place it on a buttered baking sheet. Cover with slices of the thyme crust. Cook in the oven at 200°C with top heat on the middle rack for 10 minutes and gratinate. Trim the herbs and blanch them in boiling water for 4 seconds. Immediately refresh in ice water. Drain. Purée the herbs while still dripping wet in a blender for 2 minutes. Season with salt and add 2 pinches of xanthan gum. Blend again for 1 minute. Chill the herb puree. Cook the lentils in plenty of salted water for about 40 minutes until soft. Use low heat and cover. The Alb lentils should not fall apart. Pour into a sieve and rinse with cold water. Set aside. Wash and trim the vegetables and cut into 2 mm cubes. Melt 80 g butter in a large pan and allow to foam brown. Add the diced vegetables. Sauté vigorously for 2 minutes. Add the lentils, mix well and add 50 g mineral water. Season to taste with apple cider vinegar, salt, pepper and coarse mustard. Before serving, add the herb puree to taste. For the sauce, bring the cream and milk to a boil. Cut the bacon into thin slices and add to the milk. Lightly salt and pepper. After 1 minute, puree finely with a hand blender. Mix in 1 pinch of xanthan gum.

To serve: Place the herb-seared lentils in the center of the plate and top with the gratinated halibut. Pour the foamed sauce over the lentils. Garnish with lemon thyme and a slice of white bacon.