The recipe "Carpaccio of halibut with citrus dressing with champagne":
- 400 g halibut fillets
- 100 ml of olive oil
- 100 ml freshly squeezed orange juice
- 3 boxes of cardamom
- pinch of cinnamon
- 5 juniper berries
- 2 oranges
- 1 pink grapefruit
- 1 lemon
- 1 small carrot
- 2 radish
- 50 g arugula or other lettuce
- salt to taste
- ground black pepper to taste
- dill leaves for decoration
For the filling
- 30 ml of olive oil
- 30 ml champagne or other sparkling wine
- 30 ml of freshly squeezed orange juice
- ground black pepper
Number of servings
The complexity of cooking
without heat treatment
Meeting with friends, New Year, Christmas, romantic dinner, Cocktail
Step by step recipe for cooking
Halibut fillet slice thickness of 5 mm. Arrange overlapping on a large piece of the film, then close the other and slightly repel a rolling pin. Remove the top film, invert onto a plate, remove the second sheet of film.
Orange juice, pour into a saucepan, addboxes crushed cardamom and juniper berries, cinnamon, orange peel strips, salt and pepper. Bring to a boil, remove from heat and pour the fish.
Prepare the filling with champagne, whisking all the ingredients of a whisk.
Oranges, grapefruit and lemon to cut the clear segments. Carrots and radishes cut into thin strips. Mix with arugula, sprinkle with seasoning and stir.
Rarefied stratum carpaccio into 4 parts, to pass on to 4 plates. Top with lettuce and citrus segments. Pour dressing. Garnish with dill leaves.