Ingredients

2 x 170g portions of skinless, boneless halibut
fillets
For the poaching liquor
100ml white wine
1 rosemary
sprig
1 banana shallot
sliced
300ml chicken stock
For the tomato broth
500g ripe tomatoes
For the garnish
300g mixed tomatoes
cut into different shapes and sizes
50ml rapeseed oil
2 garlic cloves
thinly sliced
2 spring onions
thinly sliced
50g pre-blanched and podded broad beans
(100g pre-podded weight)

Method
step 1
Make the tomato broth the day before. Put the tomatoes and 1/ 2 tbsp flaky salt in a food processor and blitz to a pulp. Pour into a colander lined with a muslin cloth set over a bowl to catch the juices. Fold the cloth over the pulp and put a weight on top to help squeeze out the juices. Put in the fridge overnight to strain. Take the broth out of the fridge 1 hr before serving to bring to room temperature.

step 2
The next day, toss the mixed tomatoes in a roasting tin with 1/ 2 tbsp flaky salt, the oil and garlic, then spread them out and leave for 1 hr.

step 3
Next, put the wine, rosemary, shallot, stock and a good pinch of salt in a saucepan. Bring to a simmer, drop in the fish and reduce the heat so the liquid is just bubbling. Gently poach for 8-10 mins, then remove. Freeze the poaching liquor and use as a stock at a later date.

step 4
Spoon the mixed tomatoes with their oil and garlic, the spring onions and broad beans into two serving bowls. Top with the cooked fish, then pour over the tomato broth.