Ingredients
For the Honey Cured Halibut
- 8 oz fresh halibut fillet skin removed
- 2 tablespoon Manuka honey
- 1 tablespoon sea salt
- 1 teaspoon lemon zest finely grated
- 1 teaspoon lime zest finely grated
For the Crème Fraîche
- ½ cup crème fraîche
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the Garnish
- ½ cucumber thinly sliced
- ½ cup mixed microgreens
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
Method
Honey Cured Halibut
- In a small bowl, combine Manuka honey, sea salt, lemon zest, and lime zest.
- Pat halibut dry. Place on plastic wrap and spread honey mixture evenly on both sides.
- Wrap tightly and refrigerate 4–6 hours, flipping halfway.
- Rinse curing mixture off under cold water, pat dry, and slice thinly against the grain.
Crème Fraîche
- Mix crème fraîche with lemon juice. Season with salt and pepper.
To Assemble
- Arrange halibut slices on a plate.
- Add dollops of lemon crème fraîche around.
- Scatter cucumber slices over and around fish.
- Toss microgreens with olive oil, lemon juice, salt, and pepper; arrange on top and around halibut.
- Finish with flaky salt and optional extra drizzle of olive oil and lemon juice.