Halibut with Carrot and Yuzu Cream
Main Dishes • Author's
Description
Recipe by Andrew Smith, chef of a popular seafood restaurant.
Ingredients
- Halibut 5 oz
- Carrot 0 oz
- Yuzu Juice 0 fl oz
- Butter 1 piece
- Thyme 0 oz
- Garlic 0 oz
- Herbs 0 oz
- Olive Oil 0 fl oz
- Ocean salt 0 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.
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