Jump Start Your Sous Vide Cooking with our FREE Email Course!
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.
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.
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.