John Myers
Contents
show
Ingredients
- 2 Discs Black halibut fresh a 180 gr.
- Juice of half a lemon
- Fleur de Sel sea salt
- Ground white pepper
- Flour for flouring
- 2 Pc. Yellow peppers, peeled, pitted, diced
- 25 g Shallot cubes
- 150 ml Fish stock
- 120 ml Cream
- 1 pinch Cayenne pepper
- 1 tablespoon Whipped cream
- 1 tsp Pernod
- 1 Sting Ice cold butter
- 1 tablespoon Extra virgin olive oil
- Butter for frying
Instructions
- Let the shallot cubes become translucent in olive oil. Add diced paprika and sauté. Fill up with fish stock. Simmer for 5 minutes. Add liquid cream and simmer covered for about 20 minutes. Puree and strain through a sieve, back into the pot. Season with sea salt, pepper and cayenne .Keep warm.
- Marinate the fish chops with the lemon for 10 minutes, then dab, season with salt, pepper and flour. Gently fry in butter on both sides for 6-8 minutes.
- Beat the sauce with the whipped cream, butter and Pernod with a mixer until frothy. Season to taste and pour over the served chops. In addition, as in the photo, a basil risotto or a side dish of your choice is enough.
Nutrition
Serving: 100gCalories: 189kcalCarbohydrates: 2gProtein: 1.3gFat: 19.1g
