Lunch

Charred Halibut with Burnt Shallot-Green Chilli Emulsion, Crispy Chickpea Cake & Mustard Oil Microgreens

Name: Charred Halibut with Burnt Shallot-Green Chilli Emulsion, Crispy Chickpea Cake & Mustard Oil Microgreens
Prep time: 18 min
Cook time: 32 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 halibut fillets, 180g each, skin-on; 3 large shallots, halved lengthwise; 2 green chillies, halved lengthwise, seeds intact; 3 tbsp ghee, divided; 1 tsp Dijon mustard, whole grain preferred; 1 tbsp Greek yogurt; 1 lemon, halved; Fleur de sel; Freshly cracked black pepper; 2 tbsp neutral oil; 1 cup cooked chickpeas, drained and dried; 2 tbsp gram flour; ½ tsp cumin seeds, toasted; ¼ tsp red chilli powder; ¼ tsp turmeric; ¼ tsp asafoetida; 1 tbsp ghee (for cakes); 2 tbsp pomegranate arils; 1 small handful microgreens (pea shoots, mustard or radish); 1 tbsp mustard oil; Pinch of amchur

A fillet of halibut seared until the exterior is bronze and crisp while the flesh remains butter-tender, crowned with a smoky emulsion of charred shallots, green chillies and Dijon mustard. Beside it, a golden crispy-edged cake of mashed chickpeas, roasted spices and gram flour, topped with a tangle of mustard-oil-dressed microgreens and pomegranate arils.

1296calper serving 100gprotein 86gcarbs 63gfat 18min prep 32min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this