Frozen Halibut

Appetizers | Author's cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Frozen halibut

Ingredients

Halibut - 24.7 oz
Parsley - 1.8 oz
Tarragon - 1.8 oz
Chervil - 1.8 oz
Shallot - 5.6 oz
White bread - 7.1 oz
Farm fresh eggs - 10 pieces
Safflower Oil - 1 qt
Chicken Broth - 17 fl oz
Ghee - 1.4 oz
Horseradish Leaves - 3.5 oz
Cod roe - 3.5 oz
Cress salad - to taste
Salt - to taste

Step by Step guide

Step 1

Shape the halibut fillets into sticks, freeze them, then slice very thinly using a slicer. Store in the freezer until ready to serve.

Step 2

Make a herb emulsion: blend parsley, tarragon, chervil, and 60 grams of shallots with broth and salt, slowly drizzling in sunflower oil. (You will end up with more emulsion than needed, but it's easier to whip a larger quantity.) Chill in the refrigerator.

Step 3

Prepare a yolk cream. Boil the eggs in a water bath for two hours at a temperature of 145°F. Cool and peel the eggs, separating the yolks from the whites in cold water. Pass the yolks through a sieve and season with salt to taste.

Step 4

Crush the bread and mix it with melted butter. Bake for half an hour in the oven at 302°F. When the crumbs turn golden brown, remove them from the oven and season with salt.

Step 5

Pour the herb emulsion onto the plates, add the yolk cream, a bit of grated horseradish, include some bleak roe, watercress, finely chopped shallots, and breadcrumbs, and just before serving, top with frozen slices of halibut fillet.