Half cooked hallibut with spicy pineapple, smoked bacon cabbage.
Mains, Fish, Seafood & Shellfish
IngredientsRecipe for 4 persons
For the hallibut
For the cabbage
- Salt and pepper
Preparation time: 30.00 min
- For the preparationsDice the pineapple, ciselez the shallot and the basil.Chop the cilantro and the parsley, empty the tomatoes and dice it.Mince the cabbage and dice the bacon.
- For the hallibutSeason the steaks on each sides.In a hot pan with half of the olive ol, pan sired the steak on each sides quickly, and reserve it.In the same pan with the rest of olive ol, sweat gently the Espelette chili, add the pineapple and the shallot to get a light coloration.Remove the pan from the stove, add the sambal, the tomatoes, the mapple syrup and the basil and let it seat for 10 minutes.
- For the cabbageIn a dry hot pan cook the bacon until it gets creaspy, add the cabbage until soft.Finish with the butter and the parsley.
- For the plattingPut the fish in the oven for 2 minutes just to warm it up, and cut in half on the long way.In a big round plate, put a little nest of cabbage in the middle the fish on the top, the sauce around and finish with the cilantro.
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