Halibut with orzo and tomato salsa
1 serving
40 minutes
Recipe by Oleg Azimov, brand chef of the restaurant "Happiness.
1
Prepare spinach dye. Dip spinach in boiling water for 5 seconds, then transfer to ice water.
- Spinach: 50 g
- Water: 100 ml
2
Blend with 100 ml of water until smooth.
- Spinach: 50 g
- Water: 100 ml
3
Prepare tomato salsa. Make cross-shaped cuts on the tomatoes, immerse them in boiling water for 15-20 seconds, then into ice water.
- Tomatoes: 120 g
- Water: 100 ml
4
Peel the skin and cut into small cubes.
5
Add teriyaki sauce, lime juice, and a pinch of salt. Mix well.
- Teriyaki sauce: 12 g
- Kaffir lime leaves: 10 g
- Salt: to taste
6
Prepare orzo. Boil the pasta in salted water.
- Orzo pasta: 80 g
- Salt: to taste
7
Drain into a colander, add a little oil, and mix.
- Butter: 20 g
8
Cut the halibut fillet into portion pieces of 100–150 or 200 grams.
- Halibut: 100 g
9
Fry for 2-3 minutes on each side in a non-stick pan.
- Halibut: 100 g
10
Mix boiled pasta with spinach dye, add cream, and reduce until thickened.
- Orzo pasta: 80 g
- Spinach: 50 g
- Cream (22%): 50 ml
11
At the end, add butter and grated Grana Padano cheese.
- Butter: 20 g
- Grana Padano cheese: 15 g
12
Bring to a creamy consistency.
13
Place spinach orzo on a white plate, top with halibut, then tomato salsa. Garnish with microgreens.
- Halibut: 100 g
- Orzo pasta: 80 g
- Salsa: 30 g
- Fresh herbs: to taste
