Atlantic Halibut with Gribiche Sauce, Ox-Eye Daisy Capers and Fresh Herb and Flower Salad

Ingredients

• Gribiche Sauce with Ox-eye Daisy Capers and Garlic Scapes

  • 3 eggs
  • 2 tbsp (30 ml) lemon juice
  • 1/2 tsp (2.5 ml) whole-grain mustard
  • 2 tbsp pickled ox-eye daisy capers or regular capers, chopped
  • 1 tbsp garlic scapes, chopped
  • 1 tsp Lower St. Lawrence salted herb seasoning (herbes salées)
  • 1 cup (250 ml) sunflower oil

• Fresh Herb and Flower Salad

  • 1/4 cup (10 g) mix fresh herbs (such as lemon balm, basil, dill, chives)
  • A few edible flowers (such as nasturtium, marigold, borage, calendula, carnation, pea or chive flowers)

• Halibut

  • 1 1/2 lb (675 g) skinless Atlantic halibut, cut into 4 pieces
  • 1 tbsp (15 ml) olive oil
  • Camelina oil, to taste (see note)