Receta Poached Halibut Viennoise
Ingredientes
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Direcciones
- Cut the halibut into 140g steaks.
- Season each one and bring poaching liquor to the boil and season.
- 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.
- 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.
- 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.
- Place a piece on top of each piece of semi-cooked fish and place on a baking tray.
- 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.
- Put baking tray with fish under grill and finish cooking and heat and glaze viennoise.
- Serve fish on a bed of wilted spinach and serve a little sauce around.
- Finish with some tarragon leaves.