"Simplicity is the ultimate sophistication" LdV

Tuesday, 26 May 2015

2 ZEST HALIBUT WITH PETIT-POIS AND MINT PUREE

2 ZEST HALIBUT WITH PETIT-POIS AND MINT PUREE

Such a fresh and easy-peasy fish dish. I ate this jewel once in France and do it regularly for my friends and family since. Petits-pois are slightly different from british garden peas actually. The petits-pois have a sweet aftertaste which is fabulous paired with mint. The velvety texture add by the mascarpone is delightful and for sure, this fabulous fish will accompany you during this spring and summer season... And I find it especially well suited for a date!

Wine pairing : Côteaux du Giennois (White) from The Loire Valley.





2 ZEST HALIBUT WITH PETIT-POIS AND MINT PUREE
A quick glance in your kitchen...

In your fridge
Halibut fillets
Eggs
Lemon
Lime
Petit-pois
Fresh mint
Mascarpone

In your cupboard
Panko breadcrumbs
Flour
Echalion shallot

2 ZEST HALIBUT WITH PETIT-POIS AND MINT PUREE
Serves 2

2 halibut fillets
Half a lemon zest
Half a lime zest 
The juice of 1 lime
1 large egg beaten 
70g 2,5 oz of panko breadcrumbs 
70g 2,5 oz of flour 
500g 17,5 oz of petits-pois (frozen for me)
1 echalion shallot (diced) 
1 handful of finely chopped fresh mint 
1 tbsp of mascarpone

Preheat your oven to 200°.
Arrange 3 plates: 1 with the zest and panko, 1 with the flour and 1 with the egg.
Coat each fillet in flour, dip in egg then coat with the zest mixture.
Line a baking tray with baking paper and cook the fillets for 10 minutes.
Meanwhile, in a pan, fry the shallot in a little bit of olive oil for 1 minute.
Add the petits-pois and cook for a further 5 minutes.
Transfer the petits-pois in a plastic bowl with the mascarpone and the mint and purée until smooth using a hand blender.
Serve with the zesty fillets drizzled with lime juice.

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