Halibut fillet with fried bacon, pickled cucumber, carrot puree, pea puree, baked shallots and pastis sauce is so good that you can happily serve it in company.
The halibut is salted and peppered and placed cold for an hour or two, before being placed in a baking dish with a little butter and baked at 200 degrees for about 20 minutes. If you use a cooking thermometer, it should have a core temperature of 48 degrees.
Pickled cucumber:
2 dl water
1/2 cup vinegar
1 tablespoon sugar
1/2 ts pepper
Mix well. Add 1 cucumber divided into thin sticks. Leave it in the fridge for at least 1 hour.
The shallots are placed in an ovenproof dish with a little butter and baked in the middle of the oven at 150 degrees for 2 hours, so it becomes mild and sweet. Small bacon is placed in an ovenproof dish and placed in the oven at 200 degrees until it is crispy and golden. Stir occasionally so that it is evenly cooked.
Sauce:
2 finely chopped onions
3 diced carrots
1 clove finely chopped garlic
1/2 diced fennel
100 g butter
2 fish stock cubes
1 dl white wine
1 dl Pastis (or another anise liquor)
1/3 ltr cream 1 box sour cream
Slightly finely chopped chervil
Saute onions, carrots, garlic and fennel in butter, until the onion is tender. Add broth cubes and white wine. Cook until the moisture is almost gone, before adding pastis, cream and crème fraiche. Bring to a boil and strain the vegetables. Add drive and server.
You can find the recipe for carrot puree here and pea puree can be found here.
Served with optional potatoes, of which you will find many exciting varieties here.
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