Grilled Halibut
Grilled halibut with carrot, leek and Nori seaweed: offers an excellent vitamin profile. Savory fish fillet in a Japanese vegetable broth.
Ingredients
- 6 shiitake mushrooms
- 80 g small carrots (1 small carrot)
- 100 g leek (1 small stalk)
- 260 g halibut fillet (2 halibut fillets)
- 1 tsp Sesame oil
- 350 ml classic vegetable broth
- 1 tbsp red miso paste
- 1 sheet nori seaweed
Instructions
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1.
Clean the shiitake mushrooms with a brush or kitchen paper. Remove the stems and slice the caps into thin rounds.
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2.
Wash, peel, and julienne the carrot into very fine strips.
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3.
Wash, clean, and cut only the white parts of the leek into very fine strips.
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4.
Rinse the fish fillets, pat dry with kitchen paper, and coat with sesame oil.
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5.
Heat a grill pan and grill the fish for 3–4 minutes on each side.
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6.
Bring the broth to a boil in a pot. Add the mushrooms, leek, and carrot and simmer for 4 minutes.
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7.
Take out 100 ml of the broth and whisk it with the miso paste in a bowl.
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8.
Return the mixture to the broth, heat through but do not bring back to a boil.
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9.
Pour the broth into deep plates. Sprinkle the Nori sheet over the top with your fingers. Place the grilled fish on top and serve immediately.
