Cold appetizer of halibut with carrots, fennel, lemon and garlic
8 servings
30 minutes
A cold appetizer of halibut with carrots, fennel, lemon, and garlic is a true embodiment of European cuisine's sophistication. The tender halibut fillet baked with aromatic herbs and vegetables acquires a delicate texture and rich flavor. Fennel adds fresh anise notes, lemon highlights the dish's marine character, while garlic and thyme provide zest. The appetizer cools beautifully, allowing all flavor nuances to unfold. It can be served as a standalone dish or as an elegant addition to festive tables. Pairing it with a glass of white wine and fresh bread offers a gastronomic delight that inspires with its simplicity and refinement.
1
Preheat the oven to 230 degrees. Line a large baking sheet with foil, leaving long edges. Grease the foil with 1 tablespoon of oil.
- Olive oil: 1 glass
2
Lay thinly sliced fennel in an even layer on the foil. Then add a layer of thinly sliced lemons and top with fish. Season with salt and pepper.
- Fennel bulb: 1 piece
- Lemon: 2 pieces
- Halibut fillet: 8 pieces
- Olive oil: 1 glass
3
Sprinkle with chopped carrot on top and place halved cherry tomatoes.
- Carrot: 2 pieces
- Cherry tomatoes: 340 g
4
Then spread 16 sprigs of thyme, wrap in foil, and place in the oven until cooked, about 12 minutes.
- Fresh thyme: 2 bunchs
5
Meanwhile, blend the remaining olive oil with minced garlic. Add salt and pepper.
- Olive oil: 1 glass
- Garlic: 2 cloves
- Olive oil: 1 glass
6
Carefully open the foil and drizzle the fish and vegetables with the oil sauce. Wrap the foil and let the fish cool for 1 hour. Then place it in the refrigerator overnight.
- Olive oil: 1 glass
7
Remove the thyme sprigs. Place 1 piece of fish on each plate along with vegetables and sauce. Garnish with lemon slices.
- Lemon: 2 pieces
