HALIBUT WITH ZUCCHINI SLICES
15 min 
10 min
Serves 4
Ingredients:
- 4 halibut fillets about 120 g/4 oz each
- 1 zucchini
- 4 tablespoons mustard
- 3 tablespoons balsamic vinegar
- 1 cup light cream
- 4 beetroots cooked and vacuum-packed
- 1 shallot
- 4 tablespoons olive oil
- salt
- pepper
- 4 halibut fillets about 120 g/4 oz each
- 1 zucchini
- 4 tablespoons mustard
- 3 tablespoons balsamic vinegar
- 1 cup light cream
- 4 beetroots cooked and vacuum-packed
- 1 shallot
- 4 tablespoons olive oil
- salt
- pepper
Add a tablespoon of mustard in the sauce for a stronger taste.
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Cooking directions
1. Slice thinly the zucchini and marinate with a pinch of salt and olive oil. Reserve.
2. Cut the beetroots into sticks and reserve.
3. Fry slowly one side of the halibut fillet and lay on a dish. Brush them with mustard and
cover uniformly with the marinated zucchini. Bake for 10 min to 160°C/320°F.
4. For the sauce: slice thinly a shallot and brown with a knob of butter. Add two tablespoons
of balsamic vinegar and reduce. Add the cream, salt and pepper. Remove from the heat and
add a tablespoon of vinegar.
5. Arrange the beetroots in a circle on the heated plates. Top with the sauce and add the
halibut in the centre of the plate.
