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🍽️ Grilled Halibut with Vegetable Broth

216 kcal · 30 min · 4 servings

Ingredients

• 6 Shiitake mushrooms
• 80 g small carrots (1 small carrot)
• 100 g leek (1 small stalk)
• 260 g halibut fillet (2 halibut fillets)
• 1 tsp sesame oil
• 350 ml classic vegetable broth
• 1 tbsp red miso paste
• 1 sheet nori seaweed

Instructions

1. 1. Clean the shiitake mushrooms using a brush or a piece of kitchen paper.
2. 2. Remove the stems of the mushrooms and slice the caps into thin pieces.
3. 3. Wash the carrot and peel it.
4. 4. Cut the carrot into very thin strips (julienne).
5. 5. Wash the leek and clean it.
6. 6. Cut only the white parts of the leek into very thin strips.
7. 7. Rinse the fish fillets under running water.
8. 8. Pat the fillets dry with kitchen paper.
9. 9. Brush the fish fillets with sesame oil.
10. 10. Preheat a grill pan on the stove.
11. 11. Place the fish in the hot pan.
12. 12. Grill the fish on the first side for 3 to 4 minutes.
13. 13. Turn the fish and grill the second side for another 3 to 4 minutes.
14. 14. Pour the broth into a pot.
15. 15. Bring the broth to a boil.
16. 16. Add the sliced mushrooms, leek, and carrot strips to the boiling broth.
17. 17. Let the vegetables cook in the broth for 4 minutes.
18. 18. Take 100 milliliters of the hot broth from the pot.
19. 19. Pour the removed broth into a small bowl.
20. 20. Stir the miso paste into the small bowl with the broth until smooth.
21. 21. Pour the miso mixture back into the pot with the remaining broth.
22. 22. Heat the broth again, but do not let it boil again.
23. 23. Pour the hot broth into deep plates.
24. 24. Take the seaweed sheet and crumble it with your fingers over the plates.
25. 25. Place the grilled fish on the vegetables in the broth.
26. 26. Serve the dish immediately.

Nutrition per serving

• kcal: 216
• Protein: 34 g · Fett/Fat: 5 g · Carbs: 9 g