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 METHOD
 
HALIBUT WITH SEAWEED
  1. Cover the halibut with salt and sugar mixed together, both above and below. Leave the halibut with the salt mixture for 45 minutes. Rinse the halibut in cold water and dry it.
  2. Cut the halibut in 6 long strips lengthwise.
  3. Roll all the strips into the seaweed, put them together and roll them very tight in...

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 METHOD
 
HALIBUT WITH SEAWEED
  1. Cover the halibut with salt and sugar mixed together, both above and below. Leave the halibut with the salt mixture for 45 minutes. Rinse the halibut in cold water and dry it.
  2. Cut the halibut in 6 long strips lengthwise.
  3. Roll all the strips into the seaweed, put them together and roll them very tight in cling film. Tie the edges.
  4. Sous vide it at 40 ° C for 1 hour. Cool it down.
 MUSHROOMS AND BROWNED BUTTER SAUCE
 
MUSHROOMS REDUCTION
  1. Coarse cut mushrooms and onions.
  2. Put everything in a tray and fill with water so it just covers.
  3. Cover with aluminium foil and bake in the oven at 100 ° C for 12 hours.
  4. Strain the liquid and cook it down to 1 dl.
  5. Season with vinegar.
BROWN BUTTER
  1. Put 100 grams of butter in a pan and cook on medium heat until the butter becomes nut brown.
  2. Strain the butter.
 PICKLED ONIONS
  1. Cut onions in the desired shape.
  2. Boil a pickle  of 1 dl vinegar, 1 dl sugar and 1 1/2 dl water.
  3. Keep the onion in the hot liquid and leave it unheated for 12 hours.
  4. Cut the halibut into slices and serve with mushrooms / browned butter sauce and pickled onions.

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Ingredients 4 persons
  • HALIBUT WITH SEAWEED
  • 500 gr halibut fillet without skin
  • 20 g dried seaweed powder
  • 70 g salt
  • 30 g sugar
  • MUSHROOMS AND BROWNED BUTTER SAUCE
  • 1 kg mushrooms
  • 2 shallots
  • 1 bay leaf
  • 100 gr butter
  • Water
  • Vinegar
  • Sugar.
Recipes. The Cook & Chef Institute