Go Back
–+ servings
Thin slices of raw fish, cucumber, microgreens, and dollops of white sauce are artfully arranged on a dark surface, creating a fresh and colorful presentation.

Manuka Honey Cured Halibut Crudo with Crème Fraîche & Cucumber

No ratings yet
A delicate halibut crudo cured with Manuka honey, served with lemon crème fraîche and fresh cucumber. Light, subtly sweet, and ideal as an elegant starter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cure 5 hours
Total Time 5 hours 10 minutes
Servings: 2
Course: Appetizer, Seafood
Cuisine: Californian, Modern
Calories: 376
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Plastic wrap
  • Sharp Knife
  • Small Mixing Bowls

Method
 

Honey Cured Halibut
  1. In a small bowl, combine Manuka honey, sea salt, lemon zest, and lime zest.
  2. Pat halibut dry. Place on plastic wrap and spread honey mixture evenly on both sides.
  3. Wrap tightly and refrigerate 4–6 hours, flipping halfway.
  4. Rinse curing mixture off under cold water, pat dry, and slice thinly against the grain.
Crème Fraîche
  1. Mix crème fraîche with lemon juice. Season with salt and pepper.
To Assemble
  1. Arrange halibut slices on a plate.
  2. Add dollops of lemon crème fraîche around.
  3. Scatter cucumber slices over and around fish.
  4. Toss microgreens with olive oil, lemon juice, salt, and pepper; arrange on top and around halibut.
  5. Finish with flaky salt and optional extra drizzle of olive oil and lemon juice.

Nutrition

Calories: 376kcalCarbohydrates: 11gProtein: 4gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 68mgSodium: 7016mgPotassium: 379mgFiber: 1gSugar: 7gVitamin A: 828IUVitamin C: 17mgCalcium: 145mgIron: 1mg

Notes

Storage: This is best eaten the day it's made, once sliced the fish won't hold well and the texture suffers. If needed, the cured (unsliced) halibut keeps wrapped in the fridge for a day past curing, slice it fresh right before plating.

Tried this recipe?

Let us know how it was!