Halibut carpaccio with citrus dressing with champagne

The recipe "Carpaccio of halibut with citrus dressing with champagne":

Halibut carpaccio with citrus dressing with champagne

Ingredients

  • 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
  • salt
  • ground black pepper

cooking time

30 minutes

Number of servings

4

The complexity of cooking

easily

Technology

without heat treatment

Occasion

Meeting with friends, New Year, Christmas, romantic dinner, Cocktail

Step by step recipe for cooking

Step 1

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.

Step 2

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.

Step 3

Prepare the filling with champagne, whisking all the ingredients of a whisk.

Step 4

Oranges, grapefruit and lemon to cut the clear segments. Carrots and radishes cut into thin strips. Mix with arugula, sprinkle with seasoning and stir.

step 5

Rarefied stratum carpaccio into 4 parts, to pass on to 4 plates. Top with lettuce and citrus segments. Pour dressing. Garnish with dill leaves.

Leave a comment on this post ↓

* Required fields