4 (4-ounce) halibut fillets
1/4 cup kosher salt
Zest and juice of 2 lemons, squeezed lemons reserved
3 tablespoons whole coriander seeds, toasted
2 to 3 cups shrimp shells
2 shallots, cut in half
3 cloves whole garlic
1 bay leaf
2 (12-ounce) bottles lager-style beer
1 to 2 cups water, plus more if needed to cover
Freshly ground black pepper
Zest and juice of 1 lemon
1 shallot, minced
2 cloves garlic, minced
Extra-virgin olive oil, as needed
1/4 cup sliced fresh tarragon leaves
1 bunch variety baby beets, scrubbed clean, trimmed and beet leaves reserved and chiffonade
1 bunch baby carrots
Sea salt, for plating
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