Miso Halibut with Carrot Cream by Tanerxaydin

Ingredients

• 2 halibut fillets (approx. 170g / 6oz each)
• 2 tbsp white miso paste
• 1 tbsp mirin
• 1 tbsp honey
• 300g (10oz) carrots, peeled and chopped
• 60ml (1/4 cup) heavy cream
• 1 tbsp unsalted butter
• 2 tbsp trout roe (for garnish)
• 1/4 tsp salt (adjust to taste)

Instructions

1. Boil the chopped carrots in salted water for 12-15 minutes until very tender, then drain well.
2. Blend the cooked carrots with heavy cream and butter until completely smooth; season with salt and keep warm.
3. Whisk together the miso paste, mirin, and honey in a small bowl until smooth to create the glaze.
4. Pat the halibut fillets dry and spread the miso glaze evenly over the top of each fillet.
5. Broil the fish on a high setting for 6-8 minutes until the glaze is bubbly and golden and the fish flakes easily with a fork.
6. Spoon a generous amount of carrot cream onto plates, top with the broiled halibut, and finish with a spoonful of trout roe.