- 4 halibut fillets (approx. 120–150 g each)
- 390 - 440 g butter
- lemon jus
- 300 ml fish stock or vegetable dashi
- 100 ml white wine
- 1 organic lemon
- 1 tsp. starch
- 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
The different components of the dish
The dish is made up of several carefully prepared components that come together to create a special taste experience. We’ll show you step by step how to do it:
Ingredients needed for 4 people
Section ID: template--30741713453405__recipe_reference_wwqxwh
Halibut "Müllerin Style" with lemon jus
Ingredients
| 4 pieces | halibut fillet (approx. 120–150 g each) |
| 250 - 300 g | butter |
| salt | |
| FOR THE LEMON JUS: | |
| 300 ml | fish stock or vegetable dashi |
| 100 ml | white wine |
| 1 | shallot |
| 1 | organic lemon |
| 1 tsp | starch |
| 2 tbsp | cold water |
| 1 tbsp | oil |
| salt |
Preparation
Step 1 of 6:
Lightly salt the halibut fillets and let them sit for 10 minutes.
Step 2 of 6:
Slowly melt the butter in a pot. The temperature should be around 140–158 °F (60–70 °C). The butter should not brown.
Step 3 of 6:
Place the fillets in the melted butter. They should be completely covered. Cook for 8–10 minutes until the fish is translucent and juicy. Do not let the butter boil.
Step 4 of 6:
For the lemon jus: Finely dice the shallot. Wash the lemon thoroughly, finely grate the zest, and squeeze the juice. Sauté the shallot in a little oil. Deglaze with white wine and reduce briefly. Add the stock and bring to a boil once.
Step 5 of 6:
Add lemon juice and some zest. Season with salt. Mix cornstarch with cold water until smooth and stir in until the sauce thickens slightly. Briefly blend the sauce with an immersion blender.
Step 6 of 6:
Carefully lift the fish out of the butter and let it drain. Serve with the lemon jus.
Optional: Homemade Vegetable Dashi
The base for this dish is a vegetable dashi. It gives the mushroom ragout a delicate 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.
These ingredients are needed (for approx. 5 liters):
- 5 l cold water
- 80–100 g kombu (dried seaweed)
- 80–100 g dried shiitake
- 800 g vegetable trimmings (e.g. carrot, celery, leek, onion)
- 1–2 tbsp. soy sauce
Next up is the fried spinach with onion butter and wild garlic...
Section ID: template--30741713453405__recipe_reference_74kgqe
Fried spinach with onion butter and wild garlic
Ingredients
| 400 g | fresh spinach |
| 2 | onions |
| 60 g | butter |
| 2–3 tbsp. | pickled wild garlic (Jangajji), cut into strips |
| salt | |
| pepper |
Preparation
Step 1 of 4:
Wash the spinach thoroughly and let it drain well. If needed, roughly tear any large leaves.
Step 2 of 4:
Cut the onions into fine strips. Melt the butter in a Frying Pan and cook the onions slowly over medium heat until soft. They should be soft and slightly sweet, but not take on any colour.
Step 3 of 4:
Heat a second Frying Pan until very hot. Add the spinach in batches without any fat and briefly roast until wilted. Season with salt and pepper.
Step 4 of 4:
Add the onion-butter mixture and the chopped wild garlic to the spinach. Toss everything briefly together.
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!
Section ID: template--30741713453405__recipe_reference_nFD84H
Super-crunch crust with nuts, panko, sesame, and chili
Ingredients
| 80 g | panko (Japanese breadcrumbs) |
| 40 g | pine nuts |
| 40 g | flaked almonds |
| 2 tbsp | sesame seeds (white or mixed) |
| 80 g | butter |
| 1–2 tsp | chili (e.g. flakes or mild chili powder) |
| 1–2 tsp | sesame oil |
| salt |
Preparation
Step 1 of 4:
Toast the panko in a Frying Pan without any fat over medium heat until golden brown. Remove and set aside.
Step 2 of 4:
Lightly toast the pine nuts and almonds in the same Frying Pan until golden brown. Briefly add the sesame seeds and toast them as well. Add everything to the panko.
Step 3 of 4:
Melt the butter in a small saucepan and brown it over medium heat until it smells nutty. Remove from the heat.
Step 4 of 4:
Mix the panko, nuts and sesame seeds with the brown butter. Add the chilli, sesame oil and a little salt, and mix well. Loosely spoon the crunchy mixture over the fish or the finished dish.
The Perfect Finish
Now it's time for Serving.
Place the confit halibut in the centre of the plate and drizzle with a little lemon jus. Arrange the fried spinach loosely alongside, so the delicate onion and wild garlic aromas can shine through.
Finally, scatter the super-crunch crust generously over the fish. For nutty crunch, delicate roasted flavours, and a light chilli kick. A little lemon zest adds the final fresh accent to the plate.
RECIPES