John Myers
Contents
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Ingredients
Halibut fillet
- 5 Halibut fillet
- 20 ml Olive oil
- 1 Clove of garlic
- 5 Parsely
- 1 pinch Salt
- 1 pinch Pepper
- 20 g Butter
- 1 pinch Fleur de sel
Tomato risotto
- 1,5 cup Rice
- 0,5 Onion
- 1 tbsp Olive oil
- 4 Diced tomato
- 4 tbsp Pesto
- 1 pinch Parmesan
- 1 tsp Butter
- 3 tbsp Pine nut
- 1 tbsp Vegetable broth
- 3 tbsp White wine
- 5 Basil leaves
Pesto
- 20 g Basil leaves
- 10 g Parsley leaves
- 60 ml Olive oil
- 1 tbsp Roasted pine nuts
- 0,25 Clove of garlic
- 1 pinch Salt
- 1 pinch Pepper
- 1 tbsp Parmesan
Instructions
Halibut fillet
- Finely chop the garlic and mix with salt, pepper and olive oil. Brush the halibut with the marinade and let it soak for 10 minutes. Then bake the fish for about 4 minutes at 150 degrees in the preheated oven. Then serve the fish with finely chopped parsley and a little fleur de sel on the tomato risotto.
Tomato risotto
- Steam the onion in olive oil, add the rice and let it turn to glass. Then deglaze with white wine and continuously add vegetable stock. Let the rice simmer for about 12 minutes, stirring constantly. Then add the tomatoes and simmer for a few minutes. Refine the risotto with Parmesan, pesto, butter and pignoli and serve with the halibut. Garnish with basil.
Pesto
- Mix and puree all ingredients.
Nutrition
Serving: 100gCalories: 441kcalCarbohydrates: 23.1gProtein: 8.6gFat: 34.5g
