Mains· Chef Kenji
Fried Halibut with Yuzu Truffle Sauce
Crispy-skinned halibut fillet balanced with a delicate yuzu-truffle emulsion — citrus brightness meeting earthy depth in every bite.
Method
- 1
Score the halibut skin three times at 1cm intervals. Season both sides with sea salt 15 minutes before cooking.
- 2
For the sauce: warm dashi in a small saucepan. Whisk in miso until dissolved, then reduce by a third over medium heat.
- 3
Remove the dashi from heat. Whisk in cold butter one cube at a time to create a glossy emulsion.
- 4
Stir in yuzu juice and truffle oil. Taste and adjust — the sauce should be bright, savoury, and lightly earthy. Keep warm.
- 5
Heat a heavy skillet until very hot. Add a thin film of neutral oil. Place halibut skin-side down, pressing gently for 30 seconds.
- 6
Cook undisturbed 4–5 minutes until the skin is golden and crisp and the fish is cooked three-quarters through.
- 7
Flip and cook flesh-side 1 minute. The centre should be just opaque.
- 8
Pool the yuzu-truffle sauce on warm plates, place the halibut skin-side up, and garnish with micro herbs.
“Every dish tells a story. This recipe captures the essence of what we do at VELVET — honouring tradition while embracing the unexpected.”
