Smoked White Sea halibut with crispy bean salad and spicy pumpkin cream

3 servings

60 minutes

Smoked White Sea halibut with a crispy bean salad and spicy pumpkin cream is a true culinary masterpiece that combines a wealth of flavors and textures. This recipe is inspired by the traditions of Russian cuisine, where smoking highlights the natural tenderness of halibut, while the fresh vegetable garnish with nutty notes adds sophistication. The spicy pumpkin cream with a light citrus hint balances the smoked fish, creating a harmonious taste. The dish is perfect for festive dinners or as a gastronomic delight for gourmets who appreciate complex yet balanced combinations. The presentation on the plate transforms it into a true work of art, impressing not only with its taste but also with its visual appeal.

Energy value per serving

• Calories: 920.9
• Proteins: 158.8g
• Fats: 31g
• Carbohydrates: 3.7g

Ingredients

• Halibut: 1 pc
• Green beans: 40 g
• Cashew: 5 g
• Freshly squeezed lemon juice: 10 ml
• Coriander: 3 g
• Olive oil: 10 ml
• Pumpkin: 100 g
• Cream 30%: 15 g
• Salt: 1 g
• Ground black pepper: 1 g

Cooking steps

1. Clean, rinse, dry the halibut, cut into fillets, and slice into 130-gram pieces for smoking. Soak apple/alder wood chips in water, then place them at the bottom of a high-sided skillet. Put on the heat, and when the smoke starts, place the halibut on foil over the chips, cover with a lid, and smoke for 5 minutes. Remove from heat and let cool. Brush the fish with olive oil, honey, and lemon juice. Bake in the oven for 7 minutes at 180 degrees.

   Required ingredients:

   • Halibut: 1 piece
   • Olive oil: 10 ml
   • Freshly squeezed lemon juice: 10 ml

2. Make a side dish. Dip the beans in boiling water for 2 minutes. Then place in cold water and cut lengthwise into four parts. Add cilantro, lemon juice, sesame oil, salt, and roasted cashews.

   Required ingredients:

   • Green beans: 40 g
   • Coriander: 3 g
   • Freshly squeezed lemon juice: 10 ml
   • Salt: 1 g
   • Cashew: 5 g

3. Prepare pumpkin mousse. Peel and chop the pumpkin randomly. Cook the pumpkin in fish broth for 20 minutes until tender. Add tom yum paste (or just fresh, ground chili pepper) and lemon juice. Blend the cooked pumpkin with cream.

   Required ingredients:

   • Pumpkin: 100 g
   • Freshly squeezed lemon juice: 10 ml
   • Cream 30%: 15 g

4. For serving: place pumpkin puree, beans, halibut on a plate and garnish with herbs.

   Required ingredients:

   • Pumpkin: 100 g
   • Green beans: 40 g
   • Halibut: 1 piece