Halibut with Citrus Pudding Recipe

For the Citrus Pudding

Combine the water, 100g orange juice, sugar, lemon peel and orange peel in a pot and bring to a boil. Remove from the heat and let steep for 20 minutes. Strain out the peels.

Blend in the agar and bring the mixture to a boil. Let simmer for 3 to 5 minutes while stirring. Remove from the heat and whisk in the remaining orange juice and lemon juice. Pour into a container and let set.

Once fully set, puree the gel until smooth. If it is too thick add some orange juice or water to it. The citrus pudding can be stored in the refrigerator for about a week.

For the Halibut

Heat a pan over medium to medium high heat.

Salt and pepper the halibut then sear in the pan until cooked, about 3 to 5 minutes per side. Remove from the heat and cut into slices.

To Assemble

Place a few slices of halibut on a plate and top with the citrus pudding, orange zest, and a small basil leaf.