Pan-seared Halibut with Soy-honey Glaze, Carrot Purée, Yuzu

• gesamtzeit: 2 hours 51 minutes

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Ingredients (Serves 2)

Main Components

2 halibut fillets (6 oz each, skin off, rectangular cut for clean presentation)

Salt & freshly ground white pepper (to taste)

1 tbsp neutral oil (grapeseed or canola)

1 tbsp unsalted butter

Soy-Honey Glaze

3 tbsp soy sauce

2 tbsp honey

1 tbsp mirin

1 tsp rice vinegar

1 small garlic clove (grated)

½ tsp ginger (grated)

1 tsp cornstarch + 1 tsp water (slurry, for thickening)

Carrot Purée

1 large carrot (peeled, diced)

2 tbsp heavy cream

1 tbsp unsalted butter

Salt & white pepper (to taste)

Yuzu Aioli

3 tbsp mayonnaise

1 tsp yuzu juice (or sub ½ tsp lime + ½ tsp lemon zest)

½ tsp Dijon mustard

Pinch of salt

Pickled Shallots

1 small shallot (thinly sliced)

¼ cup rice vinegar

1 tsp sugar

Pinch of salt

Anweisungen

Pickled Shallots(Make ahead)

Combine vinegar, sugar, and salt in a bowl. Microwave for 30 sec to dissolve.

Pour over shallots and let sit for at least 30 mins (up to 2 hrs). Drain before use.

Carrot Purée

Boil carrot in salted water until tender (~10 mins). Drain.

Blend with cream, butter, salt, and pepper until ultra-smooth. Pass through a sieve if needed.

Transfer to a piping bag or squeeze bottle for plating.

Yuzu Aioli

Whisk mayo, yuzu juice, Dijon, and salt. Adjust acidity to taste. Chill until serving.

Soy-Honey Glaze

In a small saucepan, combine soy, honey, mirin, vinegar, garlic, and ginger. Simmer 2 mins.

Add cornstarch slurry, stir until glossy and slightly thickened (~1 min). Strain and set aside.

Pan-Seared Halibut

Prep fish:Pat fillets dry, season with salt and white pepper.

Sear: Heat oil in a nonstick pan over medium-high. Add fish, pressing gently for even contact.

Cook 3–4 mins until golden. Flip, add butter, and baste for another 2–3 mins (internal temp: 130°F).

Rest 2 mins. Brush with warm glaze before plating.

Plating

Pipe small dots of carrot purée and yuzu aioli in alternating patterns on a plate.

Fish placement: Place halibut slightly off-center. Drizzle extra glaze lightly.

Garnish: Scatter pickled shallots, microgreens.