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| How to Cook | | | 1. Bruise garlic, herbs, onion with salt and pepper. Mix with walnut oil, extra virgin olive oil and orange zest to
become a marinade. Marinade fillets for 2 hours. Remove fillets and save the marinade. Remove the marinade on the fillets. Dust the fillets with potato flour, then fry till cooked, about 2 minutes per side. |
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| | | 2. To make the sauce: under medium heat, sauté onion, capers, orange pulps and zest, garlic and season with
salt and pepper. |
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| | | 3. Add wine after 3 minutes of sautéing and allow to simmer for about a minute so evaporate the alcohol.
Serve the fillets with sauce, cauliflower and carrot mix. |
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 | Seafood |
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Halibut Fillet with Herbs |
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| | Ingredients: (serving size: 2) | • Halibut fillets (200g each) 2 pieces
• Potato flour for dusting
• Sea salt and black pepper to taste
• Walnut oil few drops
• Sage 4 leaves
• Garlic 3 cloves
• Onion 2 pieces, finely diced
• Orange pulps and zest ½ piece and ¼ piece
• Extra virgin olive oil 2 tablespoons
• Wine 25 ml
• Cauliflower 1 piece, cooked
• Carrot 1 piece, cooked | | | Suggested Shopping List: | -Norwegian Halibut Fish – Kirimi (Norway)
Item no.:600000836
-Lapalisse Pure Walnut Oil (France)
Item no.:300331211 | | Wine Pairing
Pezzi King Russian River Valley Chardonnay 2005 | | Item no.:301030989 |
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