Halibut with Zucchini and Crispy Fennel

Main Dishes | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Fennel can be replaced with green radish.

Ingredients

Halibut - 10.6 oz
Courgette - 10.6 oz
Shallot - 0.7 oz
Mild Chili Spice - 0.4 oz
Basil - 0.2 oz
Fennel - 3.5 oz
Dijon Mustard - 0.9 oz
Cayenne Pepper - 0.1 oz
Salt - to taste
"Fragrant Garlic Salad Dressing IDEAL" - 1 fl oz
"Fragrant Garlic Salad Dressing IDEAL" - 1 fl oz
Unrefined Sunflower Oil - 1 fl oz
Roasted Peanuts - 0.9 oz
Wasabi - 0.7 oz
Rice Vinegar for Sushi - 1 fl oz
Sugar - to taste
Orange Bell Peppers - 6 oz

Step by Step guide

Step 1

Drizzle the peppers with frying oil and roast in an oven preheated to 392°F for 25 minutes.

Step 2

Slice the zucchini into thin rings, dice the chili into small cubes, and chop the garlic finely as well. Thinly slice the fennel and place it in ice water.

Step 3

Remove the cooked peppers from the oven, wrap them in foil, and let them rest for 5 to 10 minutes.

Step 4

Peel the cooled peppers and place them in a blender. Add mustard, wasabi, chili, rice vinegar, pepper, sugar, and salt. Blend until smooth, then gradually pour in the "Ideal" dressing with basil while continuing to blend.

Step 5

Pat the halibut dry with paper towels, season with salt, and fry in cooking oil for a couple of minutes on each side.

Step 6

Pat the fennel dry with paper towels. Mix rice vinegar, sugar, salt, cayenne pepper, garlic dressing, and marinate the fennel.

Step 7

In another frying pan, heat oil for frying, season the pan with salt, and add the zucchini along with the chili and shallots. Season with pepper and sauté. Add the basil dressing, tear in fresh basil, mix well, and remove from heat. Add peanuts. On a plate, arrange the zucchini alongside the fish, sauce, and pickled fennel.