Golden Glazed Halibut with Carrot-Ginger Purée and Yuzu Aioli

### **Components & Ingredients**

**1. The Halibut & Tamari Glaze**

* 4 halibut fillets (6 oz each), skin removed

* 1 tbsp grapeseed oil

* 1/4 cup tamari (or soy sauce)

* 2 tbsp mirin

* 1 tbsp honey

* 1 tsp rice vinegar

**2. The Carrot-Ginger Purée**

* 4 large carrots, peeled and chopped

* 1-inch piece of fresh ginger, peeled and minced

* 1/4 cup heavy cream

* 2 tbsp butter

* Salt to taste

**3. The Yuzu Aioli**

* 1/2 cup mayonnaise

* 1 tbsp yuzu juice (or sub 2 tsp lemon juice + 1 tsp lime juice)

* 1 tsp garlic, minced

* Salt to taste

**4. The Components & Garnish**

* 4 cloves black garlic (blended with a little water to make a smooth paste)

* Pickled shallots (thinly sliced)

* Radish petals (thinly sliced radish)

* Microgreens

* Edible gold leaf

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### **Instructions**

#### **Step 1: Make the Carrot-Ginger Purée**

1. Boil or steam the carrots and ginger until very tender (about 15-20 minutes).

2. Transfer to a blender with the heavy cream and butter. Blend until silky smooth. Season with salt.

3. Pass through a fine-mesh sieve for an ultra-refined texture. Keep warm.

#### **Step 2: Prepare the Glaze and Aioli**

1. **Glaze:** In a small saucepan, combine tamari, mirin, honey, and rice vinegar. Simmer over medium heat until reduced by half and glossy (about 5 minutes). Set aside.

2. **Aioli:** Whisk together mayonnaise, yuzu juice, and garlic. Season with salt. Transfer to a small piping bag or squeeze bottle.

#### **Step 3: Sear the Halibut**

1. Pat halibut fillets dry and season with salt.

2. Heat grapeseed oil in a non-stick skillet over high heat.

3. Sear the fish for **3-4 minutes** on the first side until golden brown.

4. Flip the fish, reduce heat to medium, and brush generously with the tamari glaze. Cook for another **2-3 minutes** until just cooked through.

#### **Step 4: Plating**

1. **The Canvas:** Place a large spoonful of carrot-ginger purée on the plate and swipe it using the back of a spoon.

2. **The Fish:** Place the halibut fillet directly onto the swipe, glazing once more with pan juices.

3. **The Dots:** Place 3-4 small dots of black garlic paste around the fish.

4. **The Quenelles:** Using two small spoons, form neat quenelles of the yuzu aioli and place 2-3 on the plate.

5. **Final Touches:** Garnish with pickled shallots, radish petals, and microgreens. Top the fish with a delicate piece of edible gold leaf.