Halibut with carrot and yuzu cream

1 serving

30 minutes

Recipe by Andrey Fedoseyev, chef of the Moscow restaurant "Dream Fish.

Energy value per serving

• Calories: 507
• Proteins: 29.5g
• Fats: 41.1g
• Carbohydrates: 5.4g

Ingredients

• Halibut fillet: 150 g
• Carrot: 40 g
• Yuzu juice: 10 ml
• Butter: 1 pc
• Thyme: 2 g
• Garlic: 5 g
• Green: 1 g
• Olive oil: 20 ml
• Sea salt: 4 g

Cooking steps

1. Debone the halibut into fillets and dry it with a waffle towel.

   Required ingredients:

   • Halibut fillet: 150 g

2. Heat the pan, pour in olive oil, add thyme and garlic, and lightly sauté them — this way you will flavor the oil.

   Required ingredients:

   • Olive oil: 20 ml
   • Thyme: 2 g
   • Garlic: 5 g

3. Place the halibut fillet skin-side down in the pan and fry for four minutes on one side to form a caramel stripe on the steak. Season with salt.

   Required ingredients:

   • Halibut fillet: 150 g
   • Sea salt: 4 g

4. Place the fish in the same skillet in a preheated oven for 5 minutes to finish cooking the steak. Then carefully remove the steak from the skillet and let it rest for a couple of minutes to allow the juices to distribute evenly throughout the piece of fish.

   Required ingredients:

   • Halibut fillet: 150 g

5. Prepare a side dish: boil carrots in carrot juice, add yuzu or orange and lemon juice until ready, and blend. Finally, add a cube of butter to balance the taste.

   Required ingredients:

   • Carrot: 40 g
   • Yuzu juice: 10 ml
   • Butter: 1 piece