Halibut with Langoustine, Pickled Cucumber Salad, Mint and Yoghurt Dressing

Succulent halibut paired with decadent langoustines and a refreshing yoghurt dressing, topped with a crisp radish and cucumber pickle.

Healthy Dinner Seafood Halibut Langoustine

Estimated Nutrition

Calories

372.1

kcal / serving

1488.4 kcal total

Carbs

6.7g

per serving

26.9 g total

Fat

19.1g

per serving

76.5 g total

Protein

43.2g

per serving

172.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

1.5

teaspoon

Caster Sugar

CondimentsSauces

tablespoon

Rice Wine Vinegar

Specified for the pickling mix

gram

Pickled Ginger

piece

Thai Fish Sauce

A splash

Dairy

gram

Butter

Unsalted

millilitre

Natural Yoghurt

NutsSeeds

piece

Black Peppercorns

piece

Coriander Seeds

piece

Star Anise

0.5

piece

Bay Leaf

gram

Table Salt

Used for drawing moisture from vegetables

gram

Coriander

Fresh

gram

Mint

Fresh

piece

Garlic

Clove

handful

Coriander Cress

To serve

handful

Amaranth Cress

To serve

OilsFats

tablespoon

Sunflower Oil

Seafood

piece

Langoustines

Raw, tails only

600

gram

Halibut Fillets

4 fillets of 150g each

Vegetables

piece

Cucumber

Sliced 4mm thick

piece

Banana Shallot

Finely sliced

piece

Radishes

Thinly sliced

Method

Simmer pickling ingredients with 30ml water in a saucepan, then chill in a bowl.

Salt sliced cucumber for two minutes, then add shallots and radishes and salt for three more minutes.

Rinse salted vegetables under cold water, pat dry, and combine with the chilled pickling mix and ginger.

Boil langoustine tails in salted water for 40 seconds, then cool and peel.

Fry halibut skin-side down in hot oil for two minutes, flip, add butter, and cook for two more minutes.

Warm the langoustine tails in the pan with the fish.

Blend yoghurt, herbs, garlic, and fish sauce until smooth.

Plate the dressing and top with halibut, pickle, langoustines, and cresses.