Halibut with Fennel Salad and Yogurt
Main Dishes | Kazakhstani cuisine
⏳ Time
20 minutes
🥕 Ingredients
15
🍽️ Servings
3
Description
This is how the dish is prepared at a popular American café.
Ingredients
- Halibut - 15.9 oz
- Oranges - 3.5 oz
- Fennel - 2.1 oz
- Cucumbers - 1.1 oz
- Radish - 1.1 oz
- Yogurt powder - 4.2 oz
- Fresh Mint - 0.2 oz
- Mirin - 0 fl oz
- Honey - 0.9 oz
- Vegetable Oil - 0 fl oz
- Meyer Lemon Juice - 0 fl oz
- Olive Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Tomatoes - 1.8 oz
Step by Step guide
Step 1
Chop the tomato into small pieces and add it to 200 ml of heated vegetable oil. Cook over low heat for 15-20 minutes.
Step 2
Drizzle the halibut fillet with olive oil, season with salt, and place it in an oven preheated to 356°F for 8 minutes.
Step 3
Peel the orange with a knife, removing the skin and cutting out the segments, avoiding the white pith. Thinly slice the fennel, radishes, and cucumber. Mix together.
Step 4
Whisk together honey, vegetable oil, the juice from the leftover orange, and lemon juice. Dress the fennel salad.
Step 5
Mix the yogurt with mirin and chopped mint, then season with salt and pepper to taste.
Step 6
Place the cooked fish on a plate, drizzle with yogurt dressing, and arrange the salad and pieces of tomato alongside.
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