Halibut with zucchini and crispy fennel
2 servings
30 minutes
Halibut with zucchini and crispy fennel is an exquisite dish of European cuisine that harmoniously combines the freshness of vegetables and the tenderness of fish. The halibut, with its firm texture and mild flavor, is pan-fried to a golden crust, while the zucchini adds juiciness and a light sweetness. Marinated fennel gives the dish a spicy crunch, and a dressing made from roasted peppers and wasabi adds depth of flavor. This dish is perfect for both a romantic dinner and a festive table. The combination of spices and fresh herbs makes it truly special, revealing new gastronomic dimensions. Such a dinner leaves a pleasant aftertaste and a feeling of satisfaction.
1
Spray the pepper with frying oil and bake in an oven preheated to 200 degrees for 25 minutes.
- Refined olive oil: 50 ml
- Red sweet pepper: 170 g
2
Slice the zucchini into thin rings, chop the chili into small cubes, and mince the garlic. Slice the fennel thinly and place it in ice water.
- Zucchini: 300 g
- Chili pepper: 10 g
- Fennel: 100 g
3
Remove the stuffed peppers from the oven, wrap them in foil, and let them sit for 5-10 minutes.
- Red sweet pepper: 170 g
4
Peel the cooled peppers and place them in a blender. Add mustard, wasabi, chili, rice vinegar, pepper, sugar, and salt. Blend it all together and then slowly pour in the 'Ideal' dressing with basil while continuing to whip.
- Red sweet pepper: 170 g
- Dijon mustard: 25 g
- Wasabi paste: 20 g
- Chili pepper: 10 g
- Rice vinegar: 30 ml
- Salt: to taste
- Sugar: to taste
- Fine herbs salad dressing: 25 ml
5
Dry the halibut with paper towels, season with salt, and fry in oil for a couple of minutes on each side.
- Halibut fillet: 300 g
- Salt: to taste
- Refined olive oil: 50 ml
6
Dry the fennel on paper towels. Mix rice vinegar, sugar, salt, cayenne pepper, garlic dressing and marinate the fennel.
- Fennel: 100 g
- Rice vinegar: 30 ml
- Sugar: to taste
- Salt: to taste
- Cayenne pepper: 3 g
- Garlic and herb salad dressing: 25 ml
7
In another pan, heat oil for frying, salt the pan, add zucchini along with chili and shallots, season with pepper and fry. Add the basil dressing, tear fresh basil, mix and remove from heat. Add peanuts. Plate the zucchini, alongside the fish, sauce, and pickled fennel.
- Refined olive oil: 50 ml
- Zucchini: 300 g
- Chili pepper: 10 g
- Shallot: 20 g
- Salt: to taste
- Fine herbs salad dressing: 25 ml
- Basil: 6 g
- Roasted peanuts: 25 g
