heilbutt-mit-zitronenjus-spinat-und-super-crunch-kruste

Halibut "Müllerin Art" with lemon jus, spinach, and super-crunch crust

The different components of the dish

The mushroom ragout is made from several carefully prepared components that together create a special taste experience. We'll show you step by step how to do it:

Halibut "Müllerin Style"

Fried Spinach

Super Crunch Crust

Ingredients needed for 4 people

4 pieces halibut fillet (approx. 120–150 g each)
390 - 440 g butter
Lemon juice
300 ml fish stock or vegetable dashi
100 ml white wine
1 organic lemon
1 tsp cornstarch
2 tbsp cold water
1 tbsp oil
400 g fresh spinach
3 onions
2–3 tbsp pickled wild garlic
80 g panko (Japanese breadcrumbs)
40 g pine nuts
40 g flaked almonds
2 tbsp sesame seeds (light or mixed)
1–2 tsp chili (e.g., flakes or mild chili powder)
1–2 tsp sesame oil
Salt, pepper

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Halibut "Müllerin Style" with lemon jus

Ingredients

2 servings

	FOR THE SALAD:
400 g	green asparagus
2	chicken breasts
1.5 tbsp	olive oil (refined up to approx. 230°C)
2 tbsp	butter
	salt
	pepper
2 handfuls	arugula (or baby spinach)
150 g	cherry tomatoes
30 g	pine nuts
40 g	Parmesan (shaved or finely grated)
	FOR THE DRESSING:
1 tbsp	honey
1 tbsp	medium-hot mustard
2 tbsp	olive oil
1 tbsp	lemon juice or white wine vinegar
	salt
	pepper

Preparation

Step 1 of 6:

Remove the woody ends from the asparagus spears and cut the asparagus into bite-sized pieces. Halve the cherry tomatoes and wash the arugula or baby spinach.

Step 2 of 6:

Heat the stainless steel pan without fat and toast the pine nuts until they have a beautiful golden-brown color. Remove the pine nuts from the pan and set them aside.

Step 3 of 6:

Add 1 tbsp of oil to your preheated stainless steel pan. Season the chicken with a little salt and pepper and fry it on each side for about 5-6 minutes until golden brown. Now remove the chicken from the pan to let it cool and rest a bit. Then cut the fillets into strips.

Step 4 of 6:

Next, it's time to fry the asparagus. Add the remaining oil to the pan and fry the asparagus for 5-8 minutes over medium to high heat. To create delicious roasted flavors, try to turn the asparagus only once it has turned golden brown. Reduce the heat and toss the asparagus in 1 tbsp of butter.

Step 5 of 6:

For the dressing, mix honey, mustard, oil, and vinegar and season with salt and pepper.

Step 6 of 6:

Once the asparagus has cooled slightly and is lukewarm, it's time to assemble the salad. Mix the arugula, chicken breast strips, and green asparagus. Fold in the dressing and garnish the salad with pine nuts and Parmesan.

Optional: Homemade Vegetable Dashi

The base for this dish is a vegetable dashi. It gives the mushroom ragout a fine umami note and can either be bought at an Asian market or prepared in advance. We'll show you step by step how to do it.

You will need these ingredients (for approx. 5 liters):

5 l cold water
80–100 g kombu (dried seaweed)
80–100 g dried shiitake
800 g vegetable scraps (e.g., carrot, celery, leek, onion)
1–2 tbsp soy sauce

Next up is the fried spinach with onion butter and wild garlic...

Fried spinach with onion butter and wild garlic

Ingredients

2 servings

	FOR THE SALAD:
400 g	green asparagus
2	chicken breasts
1.5 tbsp	olive oil (refined up to approx. 230°C)
2 tbsp	butter
	salt
	pepper
2 handfuls	arugula (or baby spinach)
150 g	cherry tomatoes
30 g	pine nuts
40 g	Parmesan (shaved or finely grated)
	FOR THE DRESSING:
1 tbsp	honey
1 tbsp	medium-hot mustard
2 tbsp	olive oil
1 tbsp	lemon juice or white wine vinegar
	salt
	pepper

Preparation

Step 1 of 6:

Remove the woody ends from the asparagus spears and cut the asparagus into bite-sized pieces. Halve the cherry tomatoes and wash the arugula or baby spinach.

Step 2 of 6:

Heat the stainless steel pan without fat and toast the pine nuts until they have a beautiful golden-brown color. Remove the pine nuts from the pan and set them aside.

Step 3 of 6:

Add 1 tbsp of oil to your preheated stainless steel pan. Season the chicken with a little salt and pepper and fry it on each side for about 5-6 minutes until golden brown. Now remove the chicken from the pan to let it cool and rest a bit. Then cut the fillets into strips.

Step 4 of 6:

Next, it's time to fry the asparagus. Add the remaining oil to the pan and fry the asparagus for 5-8 minutes over medium to high heat. To create delicious roasted flavors, try to turn the asparagus only once it has turned golden brown. Reduce the heat and toss the asparagus in 1 tbsp of butter.

Step 5 of 6:

For the dressing, mix honey, mustard, oil, and vinegar and season with salt and pepper.

Step 6 of 6:

Once the asparagus has cooled slightly and is lukewarm, it's time to assemble the salad. Mix the arugula, chicken breast strips, and green asparagus. Fold in the dressing and garnish the salad with pine nuts and Parmesan.

Optional: Homemade Wild Garlic Jangajji

The spicy base for this recipe is a classic Jangajji – Korean pickled wild garlic. The combination of soy sauce, vinegar, and sugar creates a perfect balance of sweetness, acidity, and umami.

You will need these ingredients (for approx. 1 jar):

200 g fresh wild garlic
200 ml water
200 ml soy sauce
150 ml mild vinegar (e.g., rice or apple cider vinegar)
100 g sugar

Almost there: Now all that's missing is the super-crunch crust!

Super-Crunch Crust with Nuts, Panko, Sesame, and Chili

Ingredients

2 servings

	FOR THE SALAD:
400 g	green asparagus
2	chicken breasts
1.5 tbsp	olive oil (refined up to approx. 230°C)
2 tbsp	butter
	salt
	pepper
2 handfuls	arugula (or baby spinach)
150 g	cherry tomatoes
30 g	pine nuts
40 g	Parmesan (shaved or finely grated)
	FOR THE DRESSING:
1 tbsp	honey
1 tbsp	medium-hot mustard
2 tbsp	olive oil
1 tbsp	lemon juice or white wine vinegar
	salt
	pepper

Preparation

Step 1 of 6:

Remove the woody ends from the asparagus spears and cut the asparagus into bite-sized pieces. Halve the cherry tomatoes and wash the arugula or baby spinach.

Step 2 of 6:

Heat the stainless steel pan without fat and toast the pine nuts until they have a beautiful golden-brown color. Remove the pine nuts from the pan and set them aside.

Step 3 of 6:

Add 1 tbsp of oil to your preheated stainless steel pan. Season the chicken with a little salt and pepper and fry it on each side for about 5-6 minutes until golden brown. Now remove the chicken from the pan to let it cool and rest a bit. Then cut the fillets into strips.

Step 4 of 6:

Next, it's time to fry the asparagus. Add the remaining oil to the pan and fry the asparagus for 5-8 minutes over medium to high heat. To create delicious roasted flavors, try to turn the asparagus only once it has turned golden brown. Reduce the heat and toss the asparagus in 1 tbsp of butter.

Step 5 of 6:

For the dressing, mix honey, mustard, oil, and vinegar and season with salt and pepper.

Step 6 of 6:

Once the asparagus has cooled slightly and is lukewarm, it's time to assemble the salad. Mix the arugula, chicken breast strips, and green asparagus. Fold in the dressing and garnish the salad with pine nuts and Parmesan.

The Perfect Finish

Now it's time to plate.

Place the confit halibut in the center of the plate and spoon some lemon jus around it. Loosely arrange the fried spinach next to it to highlight the delicate onion and wild garlic aromas.

Finally, generously sprinkle the super-crunch crust over the fish. For nutty crunch, fine roasted aromas, and a slight chili kick. A little lemon zest provides the final fresh accent on the plate.