Halibut with Peppers and Saffron Foam
Ingredients
- 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)
Preparation steps
Preheat oven to 200°C (approximately 400°F).
Roll out puff pastry and cut into 4 squares, each about 25 x 25 cm (approximately 10 x 10 inches). Brush with butter.
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.
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.
For the foam, combine hot cream with saffron. Remove from heat, add butter and mix until frothy with a hand blender.
Remove fish from oven and cut in half. Arrange on plates with peppers and garnish with saffron foam and lemon balm.
