Halibut carpaccio with citrus dressing with champagne

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

Halibut carpaccio 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
  • salt
  • ground black pepper

cooking time

30 minutes

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

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.

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