Gastronomixs

Oven-baked halibut with salsa verde

Salsa verde is a classic sauce based on garlic, anchovies, and green herbs. The salsa is only added at the end and finished with deep-fried capers that add an extra layer of texture.

Oven-baked halibut with salsa verde

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Ingredients

1

kg

halibut fillet

30

 

capers

1

bunch

flat-leaf parsley

20

ml

white wine vinegar

15

g

capers

2

cloves

garlic, finely chopped

¼

 

onion, finely chopped

30

g

anchovy fillets

100

ml

olive oil

1

tbsp

mustard

 

 

salt and pepper

Preparation method

  • Place the anchovy fillets in a little bit of milk to reduce their saltiness.
  • Cut the halibut fillets into equally sized portions and season with salt and pepper.
  • Wash and finely chop the parsley.
  • Finely chop the 15g of capers.
  • Remove the anchovies from the milk and finely chop.
  • To make the salsa verde, mix the anchovy mixture with all the ingredients except the 30 loose capers, olive oil, and halibut. Season to taste with salt and pepper.
  • Lastly, add the olive oil.
  • Cook the halibut fillets in the oven at 60°C for approximately 20 minutes.
  • Pat the loose capers dry well and deep-fry at 170°C until beautifully crispy and season to taste with a little salt.
  • Remove the halibut fillets from the oven and pat the top of the fillets dry.
  • Spread the salsa on top of the fillets and gratinee lightly under the salamander grill or toast with a kitchen blowtorch.
  • Garnish with the deep-fried capers.

Serving suggestions

  • As an entremets or main dish with components of potato, artichoke, asparagus, celery, citrus, courgette, green herbs, fennel, chicory, and carrots.
  • As a main dish with crispy pancetta and cauliflower couscous.

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