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Bring the brown butter and vinegar to 129°F/54°C and place the fish filet in there for 8 minutes. Remove from the liquid and rest for 3 minutes. Grill to caramelize and crisp the skin (only cooking on the skin side). Spray the skin with pine-infused apple cider vinegar and re-apply to the grill quickly. This can be done in individual portions or a whole piece depending on preference and serving style. minimal_rich_text
Heat butter to 275°F/135°C (toasted brown butter). Add yeast and very quickly toast in the butter being careful not to burn it. Add lemon juice very slowly. Allow to cool and season with salt to taste. minimal_rich_text
Heat up the stock. Pour into a medium sized bowl. Add lemon juice whisking vigorously and slowly adding the room temp olive oil. End texture should be a lightly emulsified aerated sauce. Keep warm for serving. minimal_rich_text
Mix ingredients together and taste. (Can be done in advance warm in a small pot prior to serving). minimal_rich_text
Warm the pea mixture place on the base of the plate. Followed by a generous amount of pil pil. 1 tablespoon of yeast butter mixture trying to spread the yeast flakes evenly. Place fish on top with a light spray of vinegar and a fresh crack of high quality sea salt. Serve. minimal_rich_text