Black Halibut with Al Dente Vegetables

Main Dishes | Mediterranean cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

I tried this dish with an affordable white Argentinian Chardonnay from Oak Cask.

Ingredients

Halibut - 12.7 oz
Mini vegetables - 6 oz
Velouté sauce - 2.1 oz
Olive Oil - 0 fl oz
Sage - 0 oz
Onion - 50 pieces
Ocean salt - to taste
Mashed Potatoes - 7.1 oz
Pasilla Pepper - a pinch
Apple Wine - 1 fl oz

Step by Step guide

Step 1

Marinate two portioned pieces of fish with pink pepper, sage, and white Riesling, using olive oil, making cuts on the fish skin side beforehand. Place the fish in a steamer for 7 minutes.

Step 2

Sauté the vegetables in olive oil, add the remaining marinade from the fish, reduce, season with salt and pepper. Add the velouté sauce made with chicken consommé (the vegetables should remain slightly undercooked).

Step 3

Prepare the mashed potatoes with a small amount of turmeric, which should be added to the potatoes while boiling. On a plate, arrange the vegetable fricassée. Place the cooked fish on top, with the mashed potatoes alongside, and top the potatoes with fried onions.