Halibut with Whey Sauce & Pickled Celeriac

halibut fillets

🥗Healthier: cod fillets

💰Cheaper: tilapia

Cod and tilapia are more affordable and widely available alternatives.

whey

🥗Healthier: buttermilk

💰Cheaper: yogurt

Buttermilk offers similar tanginess, while yogurt is often less expensive.

celeriac

🥗Healthier: celery

💰Cheaper: carrots

Celery provides a similar crunch, while carrots are generally more affordable.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is cost-effective.

Slice shallots thinly and sweat them in a pan with grapeseed oil or olive oil and a touch of butter.

Add white wine to the pan and reduce until the alcohol evaporates and it becomes slightly sweet.

Add a pinch of vinegar and season with salt to draw moisture from the shallots.

Combine 1 cup of whey, 1 cup of fish stock, 150 ml of white wine, and a couple tablespoons of vinegar in the pan.

Reduce the mixture to a syrupy consistency, layering the components for depth.

Add cream to the sauce and reduce again, then strain out the shallots.

Heat the pan to high and cook the halibut for 10 to 15 minutes, basting it to keep it moist.

Plate the dish with the halibut and drizzle with the caramelized whey sauce, garnishing with marinated celeriac.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens