halibut crudo with madarin orange sabayon

I’m having a real halibut sashimi moment. It’s my new favorite raw fish. And thank goodness, because every place we’ve been going has some sort of halibut crudo or sashimi on the menu.

So you know me… got make my own spin on it, so I can eat it at home on the regular.

And now, you can too.

And this version is accompanied by a mandarin orange sabayon sauce (eggs, butter, citrus and lemon), and topped with seasonal mandarins, radishes, jalapeños and cilantro.

Quite possibly the perfect bite.

Ingredients:

1/4 lb sashimi grade halibut, thinly sliced and pounded

1 mandarin orange, peeled and segmented

1 radish, sliced

1/2 jalapeño, thinly sliced

micro cilantro

mandarin sabayon:

2 egg yolks

juice of 1 mandarin orange

1 Tbsp butter

pinch of salt

1/2 Tbsp chopped cilantro

Directions:

Prepare the sabayon. In the lower part of a double broiler, bring water to boil.

Whisk egg yolks consistently to prevent cooking, in a double broiler (or metal pan) over boiling water. Once yolks have lightened in color and thickened, add butter, continue to whisk until melted.

Once butter has melted add in salt and mandarin juice. Whisk to combine and remove from heat.

Add in cilantro, and set aside to cool.

Place a serving plate in the freezer to chill.

Layer sauce, halibut, radish, mandarin segments, jalapeños and micro cilantro.

Serve immediately, or keep chilled until ready to serve (no longer than 2 hours).