Halibut with Carrot and Yuzu Cream

Main Dishes | Author's cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by Andrew Smith, chef of a popular seafood restaurant.

Ingredients

Halibut - 5.3 oz
Carrot - 1.4 oz
Yuzu Juice - 0 fl oz
Butter - 1 piece
Thyme - 0.1 oz
Garlic - 0.2 oz
Herbs - 0 oz
Olive Oil - 0 fl oz
Ocean salt - 0.1 oz

Step by Step guide

Step 1

Fillet the halibut and pat it dry with a waffle towel.

Step 2

Heat a skillet, pour in olive oil, add thyme and garlic, and lightly sauté them — this will infuse the oil with flavor.

Step 3

Place the halibut fillet skin-side down in a skillet and sear it for four minutes to create a caramelized stripe on the steak. Season with salt.

Step 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 just a couple of minutes to allow the juices to redistribute throughout the piece of fish.

Step 5

Prepare the garnish: boil the carrots in carrot juice, then add yuzu juice or a mix of orange and lemon juice until tender, and blend until smooth. Finally, add a cube of butter to balance the flavor.