Halibut with Citrus Pudding Recipe
I really like how the halibut goes with the sweet and tart citrus pudding. It's a simple dish but one that is full of subtle flavors. The citrus pudding is made from an agar gel that is pureed. The orange and lemon help complement the halibut and the basil adds just a hint of spice to it. You'll have leftover pudding but it's easier to make it in a larger amount.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Halibut with Citrus Pudding Ingredients
Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.
100g orange juice
15g lemon peel
25g orange peel
6.7g agar, 1.2%
250g orange juice
60g lemon juice
Salt and pepper
Small basil leaves
Halibut with Citrus Pudding Instructions
Combine the water, 100g orange juice, sugar, lemon peel and orange peel in a pot and bring to a boil. Remove from the heat and let steep for 20 minutes. Strain out the peels.
Blend in the agar and bring the mixture to a boil. Let simmer for 3 to 5 minutes while stirring. Remove from the heat and whisk in the remaining orange juice and lemon juice. Pour into a container and let set.
Once fully set, puree the gel until smooth. If it is too thick add some orange juice or water to it. The citrus pudding can be stored in the refrigerator for about a week.
Heat a pan over medium to medium high heat.
Salt and pepper the halibut then sear in the pan until cooked, about 3 to 5 minutes per side. Remove from the heat and cut into slices.
Place a few slices of halibut on a plate and top with the citrus pudding, orange zest, and a small basil leaf.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.