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Glitne Halibut with Sweet Pea and Caramel Sauce

BY SIMON HULSTONE - The star of this dish is the sweet, salty and creamy caramel pea sauce poured around a piece of sustainably caught halibut. Topped with crunchy croutons, peas and salted brown shrimps, finished off with a stunning British lovage oil.

Wie vorbereiten?

SERVE HOT

STEPS

  • Heat a drizzle of oil in a non-stick pan. Season the halibut with salt and pepper and pan fry on one side until golden brown. Then place the halibut in the preheated oven for 5 minutes at 180 C.
  • Boil water in a saucepan. Turn down the heat after reaching the boiling point and let it simmer. Now place the pea and caramel sauce inside for 5 minutes, while still in its packaging.
  • Heat up the brown shrimp and beurre noisette in another small saucepan over medium heat for around 4 minutes (do not let it boil).
  • Place the croutons and the peas in the pan with the brown shrimp and beurre noisette and stir.
  • Pour the pea and caramel sauce into the centre of the bowl. Then place the halibut on top. Arrange the shrimp and peas mixture on top of the halibut.
  • Place the lemon confit and pea shoots on the halibut and finish with drops of lovage oil around the dish.
  • COMPONENTS:

    Halibut, pea and caramel sauce, lovage oil, brown shrimp and beurre noisette, pea shoots, croutons, peas, lemon confit.

    NECESSARY EQUIPMENT:

    Frying pan, oven, 2 saucepans, whisk or fork, scissors, palette knife, teaspoon, kitchen tweezers.

    PLATE SUGGESTION:

    Soup bowl.

    PREPARATION TIME:

    15 minutes.

    OVEN TEMPERATURE:

    180°C

    Allergene

    Milk, fish, crustaceans, sulphites, wheat (gluten). All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Gut zu wissen

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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