Halibut with Chanterelles in Core Oil

Divide the halibut fillet into 4 equal pieces. Cut the young onions into thin slices. Pour sesame oil into a non-stick frying pan and heat. Fry the halibut fillets briefly on both sides for 2 minutes and divide among 4 preheated plates. Finely chop the shallot, add to the pan and sauté. Add the well-cleaned chanterelles, chili sauce, sushi vinegar and cranberry jam and fry everything over high heat for about 2 minutes. Season to taste with salt and pepper. Finally, stir in the kernel oil. Spread the chanterelles evenly on the already prepared halibut fillets and garnish with young onions.

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