Seared Halibut Recipe
Lobster nage, orzo, crispy squid ink yuzu essence
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Ingredients
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Halibut
Lobster Nage
Orzo
Crispy Squid Ink Yuzu Essence
Method
Preparing Lobster Nage
- 1
Make the Lobster Nage
In a large pot, combine lobster shells, shallots, garlic, white wine, fish stock, and thyme. Simmer for 30 minutes. Strain the mixture, return the liquid to the pot, and add heavy cream. Simmer until slightly thickened. Stir in butter and season with salt and pepper.
Cooking Orzo
- 2
Cook Orzo
In a medium saucepan, bring water and salt to a boil. Add orzo and cook according to package instructions, usually around 8-10 minutes. Drain and set aside.
Preparing Crispy Squid Ink Yuzu Essence
- 3
Make the Yuzu Essence
In a bowl, mix squid ink and yuzu juice. Gradually add cornstarch until you achieve a paste consistency. Shape into thin strips or desired shapes. Heat oil in a frying pan and fry the strips until crispy. Remove and drain on paper towels.
Cooking Halibut
- 4
Plating
- 5
Assemble the Dish
On a plate, spoon some lobster nage, place the cooked orzo, and top with the seared halibut. Garnish with crispy squid ink yuzu essence.
