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Ingredientes
- 1 bn Fresh Chervil
- 1 bn Fresh Basil
- 1 bn Coriander
- 200 gm Grated Parmesan
- 3 whl Large eggs
- 560 gm Halibut, (cut into 140g steaks - boned and skinned)
- 250 ml Fish Stock or possibly Vegetable Stock
- 50 ml Dry White Wine
- 50 gm Unsalted Butter
- Â Â Seasoning
- 450 gm Tomatoes
- 1 x Onion, (sliced)
- 2 x Cloves Garlic
- Â Â Seasoning
- Â Â Splash of Dry White Wine
- Â Â A Few Fresh Tarragon Leaves
- 450 gm Spinach, (washed and fried till wilted seasoned with salt and pepper garnish)
Direcciones
- 1. Cut the halibut into 140g steaks.
- 2. Season each one and bring poaching liquor to the boil and season.
- 3. Place the halibut into poaching liquor and cook for approximately 5 min, keeping liquor on a simmer. Cover with a butter wrapper or possibly greaseproof.
- 4. Blend herbs, parmesan, Large eggs and seasoning in a food processor and roll this mix and in between two layers of greaseproof till approximately 2 mm thick.
- 5. Put the viennoise into the freezer to set and after 15 min approximately. Remove it and cut into 3 inch x 2 inch pcs approximately.
- 6. Place a piece on top of each piece of semi-cooked fish and place on a baking tray.
- 7. Prepare tomato fondue by sweating onion and garlic in a saucepan and add in quartered tomatoes and a splash of dry white wine. Cook for approximately 10 to 15 min. Put in processor and pass through a sieve. Season and serve.
- 8. Put baking tray with fish under grill and finish cooking and heat and glaze viennoise.
- 9. Serve fish on a bed of wilted spinach and serve a little sauce around.
- Finish with some tarragon leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 553g | |
| Recipe makes 4 servings | |
| Calories 640 | |
| Calories from Fat 305 | 48% |
| Total Fat 34.72g | 43% |
| Saturated Fat 16.63g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 262mg | 87% |
| Sodium 1219mg | 51% |
| Potassium 2146mg | 61% |
| Total Carbs 26.93g | 7% |
| Dietary Fiber 12.7g | 42% |
| Sugars 4.94g | 3% |
| Protein 60.88g | 97% |
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