Spicy Halibut with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- For the halibut
- 4 Halibut fillet (each 180 grams)
- 1 pinch chili peppers
- peppers
- 1 Tbsp Pastry flour
- Bakers twine
- vegetable oil (for frying)
- For the balsamic vanilla sauce
- 4 Tbsps balsamic vinegar (aged)
- ½ Vanilla bean (seeds)
- 1 Tbsp butter
- For the vegetables
- 1 handful Brussels sprouts (frozen)
- 100 grams Olives (black, pitted)
- 8 Cherry tomatoes
- 1 handful Pearl onion (peeled and trimmed)
- 300 grams small potatoes (cooked, optionally crushed)
- 100 milliliters Vegetable broth
- salt
- peppers
- 2 Tbsps vegetable oil
Preparation steps
1.
For the halibut, season the fish on one side with a little salt, chile pepper and pepper and roll up firmly (enclosing the spices). Tie with baker's twine and dust with flour.
2.
For the vegetables, heat the vegetable oil in a pan and sauté the vegetables. Add broth and cook over medium heat for 3-5 minutes.
3.
For the balsamic vanilla sauce, combine the vanilla seeds with balsamic vinegar in a small saucepan. Bring to a boil and stir in the butter.
4.
Fry the fish in hot oil until golden brown and crisp. Drain on paper towels and arrange with the vegetables on warmed plates. Drizzle the balsamic vanilla sauce over the fish. Drizzle some chili oil on the plates and garnish with the fried spaghetti and basil.
