Dressing:
2 tbsp Talisker 10-Year-Old single malt scotch whisky
2 cups Canadian canola oil
½ cup honey
½ cup apple cider vinegar
4 tbsp spoon Dijon mustard
1 tbsp dried flaked Kelp
1 tbsp sea salt
1 tbsp cracked black pepper
 
Combine everything in a mason jar and shake to incorporate or blend in a Vitamix or bar blender until combined.  
 
Aioli:
4 egg yolks
1 cup Canadian canola oil
2 tbsp Dijon mustard
4 tbsp white wine vinegar
1 tsp salt
1 tsp cracked black pepper
1 tsp Naramata Sumac
 
In bowl, whisk the mustard into the egg yolks, add the vinegar, and then slowly add the canola oil into the yolk mixture to emulsify together.
Season with salt, cracked black pepper and sumac 
 
For the Halibut:
-1 piece 4/5 ounce halibut per person (Wild BC Salmon work well with this also) 
 
-over medium heat, pre-heat a stainless steel or cast iron pan
-season the halibut with sea salt
-lay the halibut in the pan and sear for 1 minute
-roast in a pre-heated 400 degree oven for 5 minutes
-remove from the heat, flip and finish cooking by letting it simply rest in the pan for 2 minutes
 
To serve:
Lightly toast some of your favourite sourdough bread, spread some of the sumac aioli on the bread, place the cooked halibut on top, spoon over 2 tbsp of the Talisker 10-Year-Old malt scotch whiskey apple honey dressing, serve with endive and apple salad.
Enjoy!