Halibut with carrot and yuzu cream
1 serving
30 minutes
Recipe by Andrey Fedoseyev, chef of the Moscow restaurant "Dream Fish.
1
Debone the halibut into fillets and dry it with a waffle towel.
- 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.
- 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.
- 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.
- 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.
- Carrot: 40 g
- Yuzu juice: 10 ml
- Butter: 1 piece
