Halibut with Peppers and Saffron Foam

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Halibut with peppers and saffron foam
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
For the Halibut
200 grams Phyllo dough
3 Tbsps liquid butter
2 handfuls mixed Fresh herbs (such as chervil, chives, lemon balm)
600 grams Halibut fillet
salt
freshly ground peppers
1 Tbsp lemon juice
For the vegetables
3 Bell pepper (red, yellow and green)
1 onion
2 Tbsps olive oil
1 Tbsp apple cider vinegar
1 pinch sugar
salt
freshly ground peppers
For the foam
100 milliliters fish stock
100 milliliters Whipped cream
1 generous pinch Saffron (ground)
20 grams butter
Lemon balm (for garnish)
How healthy are the main ingredients?
Whipped creamolive oilapple cider vinegarsugarsaltonion

Preparation steps

1.

Preheat oven to 200°C (approximately 400°F).

2.

Roll out puff pastry and cut into 4 squares, each about 25 x 25 cm (approximately 10 x 10 inches). Brush with butter.

3.

Rinse herbs, shake dry, pluck and finely chop. Rinse fish and pat dry and cut into 4 approximately equal pieces. Season with salt and pepper and sprinkle with lemon juice. Coat fish with herbs and place each fish piece on a sheet of puff pastry. Fold the ends together and press together firmly. Place on baking sheet lined with parchment paper and brush with butter. Bake for about 20 minutes until golden brown.

4.

For the vegetables, rinse peppers and remove seeds. Halve and core peppers and cut into diamond shapes. Peel onion and chop finely. Sauté onion and peppers in hot oil for 2-3 minutes. Remove from heat and season with vinegar, sugar, salt and pepper and let cool until lukewarm.

5.

For the foam, combine hot cream with saffron. Remove from heat, add butter and mix until frothy with a hand blender.

6.

Remove fish from oven and cut in half. Arrange on plates with peppers and garnish with saffron foam and lemon balm.