Cooking halibut can be of interest to many culinary enthusiasts, because it can be combined with the most unexpected ingredients. It can be fried, stewed and boiled. But an especially original and tasty combination is obtained when baked with fruit.
It is necessary
-
- For the first recipe:
- frozen halibut fillet;
- egg;
- milk;
- flour;
- ground crackers;
- vegetable oil.
- For the second recipe:
- halibut fillet;
- salt;
- vegetable oil;
- potatoes;
- lemons;
- oranges;
- apples;
- spices for fish;
- mayonnaise;
- ketchup;
- curry.
- For the third recipe:
- heads of fennel;
- halibut;
- salt;
- lemon juice;
- butter;
- a tomato;
- pepper;
- anise aperitif;
- Orange juice;
- sour cream;
- white pepper;
- Cayenne pepper;
- Garnet.
Instructions
Step 1
For grilled halibut, remove the frozen fillet portions. In a small bowl, beat one egg with 1 teaspoon of salt and a glass of milk. Put 100 grams of flour and ground breadcrumbs on different plates. Heat a cast-iron skillet with vegetable oil, roll the fillet pieces first in flour, then in an egg-milk mixture and breadcrumbs. Place them in a skillet and fry over medium heat on one side and the other until a beautiful crust forms.
Step 2
Bake fish with fruits and potatoes. To do this, cut 800 grams of halibut fillet into wide strips, sprinkle generously with salt. Grease a deep baking dish with vegetable oil. Peel 3 medium potatoes and cut into slices, also chop one lemon and one orange. Chop two small sweet apples into small cubes. Squeeze the juice from the lemon and orange halves.
Step 3
Put the potatoes in the first layer, sprinkle with your favorite spices and spread the fruit on top. Then place the fish fillet pieces into the mold. In a separate bowl, combine 50 grams of mayonnaise with the same amount of ketchup, add lemon juice, orange juice and one teaspoon of curry. Pour the sauce over the fish and place the dish in the oven. Bake at 180 ° C until tender.
Step 4
Simmer halibut with fennel. To do this, peel 2 heads of fennel from wilted leaves, cut in half, and then into long slices. Rinse four 200-gram halibut pieces, wipe off, sprinkle with salt and sprinkle with lemon juice. Leave to soak for 10 minutes. In a saucepan, melt 20 grams of butter and simmer the fennel in it for 3 minutes.
Step 5
Scald one tomato, remove the skin, cut out the core and seeds, and then cut into small cubes. Transfer to a saucepan and place the fish pieces on top. Sprinkle well with pepper and cover with 20 grams of aniseed aperitif and 100 grams of orange juice. Cover the saucepan and simmer for about 20 minutes.
Step 6
Once the liquid has evaporated by half, add 150 grams of sour cream, a teaspoon each of white and cayenne pepper. Stir the sauce and simmer for another 5 minutes. Before serving, sprinkle the dish with pomegranate seeds, and cook boiled rice for a side dish.
