Black halibut with al dente vegetables
2 servings
35 minutes
Black sole with al dente vegetables is an exquisite dish of Mediterranean cuisine that combines refined taste and simplicity of preparation. The soft, juicy sole fillet infused with the aromas of pink pepper, sage, and white wine acquires a delicate texture after brief steaming. The vegetables sautéed with an elegant velouté sauce retain their crunchiness, creating a contrast with the velvety mashed potatoes tinted with turmeric. Fried onions add a touch of spiciness and complete the harmony of flavors. This dish is perfect for a light dinner where the freshness and balance of ingredients are revealed in every bite, creating a gastronomic journey along the Mediterranean shores.
1
Marinate two portions of fish with pink pepper, sage, and white Riesling, with olive oil, making cuts on the skin side of the fish. Place the fish in a steamer for 7 minutes.
- Halibut fillet: 360 g
- Sage: 1 g
- Pink peppercorns: pinch
- White wine: 50 ml
- Olive oil: 20 ml
2
Sauté the vegetables in olive oil, add the remaining marinade from the fish, evaporate, season with salt and pepper. Add velouté sauce made with chicken consomme (the vegetables should remain slightly undercooked).
- Baby vegetables: 170 g
- Olive oil: 20 ml
- Sea salt: to taste
- Veloute sauce: 60 g
3
Prepare mashed potatoes with a small amount of turmeric added during boiling. Place vegetable fricassee on a plate. Put the cooked fish on top, arrange the mashed potatoes beside it, and add fried onions on the potatoes.
- Mashed potato: 200 g
- Onion: 50 heads
