Halibut tiradito

The Grand Brunch Mange ton Saint-Laurent 2023 was a great success, and we wanted to share one of our favorite recipes with you so you can reproduce it at home!

Discover this delicious Halibut recipe by chef Amine Nasrallahé

Ingredients

100 g Quebec halibut
50 g sugar
50 g salt
10 g pepper
5 g lemon zest
10 cranberries
20 thin slices Lebanese cucumbers
4 tablespoons roasted corn kernels
2 tablespoons sliced green onions
4 mint leaves
4 basil leaves
4 coriander leaves
4 spoonfuls puffed rice
50 g white miso
20 ml lemon juice
20 ml mirin
20 ml rice vinegar

Preparation

PREPARING THE HALIBUT GRAVLAX

Combine salt, sugar, zest and pepper. Season halibut.
Set aside for 2 hours. Rinse with cold water and pat dry.
Cut halibut into thin slices and spread on two plates.
Set plates aside in the fridge.

MISO VINAIGRETTE

Whisk together white miso, lemon juice, mirin and rice vinegar.

DRESSING

Remove the halibut plates from the fridge and cover the bottom of the plates with the vinaigrette. Add cucumber slices, corn, cranberries, green onions and herbs.
Garnish with puffed rice.

Preparation

20 min

Cooking

2 h

Servings