Halibut with carrot and yuzu cream

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

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

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.

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.

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.