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A simple and spectacular halibut dish. Cooking halibut in a frying pan.
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For garnish, we took beet leaf, onion, orange, fennel, arugula and lime.
We cut the onion in half, divide it into petals and choose the most beautiful.
Milling an orange. Cut off the skin completely and squeeze the juice from the skin into a bowl. We cut out each segment from its capsule. The remains of the orange are also squeezed into a bowl.
We cut the fennel with a vegetable peeler directly into a bowl with orange juice, and the green leaves will go to the decor. We leave it to marinate in the juice.
Lime is cut into slices.
We make a gastric for pickled onions from sugar and vinegar.
If you want the onion to be crisper and less sweet, then 60% vinegar and 40% sugar, if you want to caramelize the onion, then more sugar.
We have about 50:50. Bring to a boil, completely dissolve the sugar. We throw the onion into the boiling gastrik and completely immerse it. Cook for a minute, remove from heat and leave for another 5-10 minutes.
Preheat the frying pan with oil to 190 ° C and fry the fish on one side until golden brown for about 2 minutes. Salt, pepper, turn over.
We throw butter while it melts, pour over the fish.
Turn it off. Pepper, salt, lemon.
Spread it out. The fish comes first, we put a beet leaf next to it. Instead, you can put a strip of basmati rice and sprinkle with honey.
We spread orange segments, arugula leaves, fennel leaves, caramelized onions, pickled fennel, lime slices. A few drops of balsamic cream, pour a little orange juice on a plate, a few drops of olive oil into an orange "puddle", and pour a little oil on the fish.
Ready!
#foodstorm #fish dishes #halibut