Name: Halibut with a crust, apricot romesco and Beluga lentil and pear stew
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Ingredients: 600 g Hálibut Fillet Vima; 100 g Regiano parmesan; 50 g Panko bread crumbs; 25 g Peeled pistachios; 15 g Fresh basil; 1/2 cup Walnut oil; 150 g White onion; 150 g Carrot; 150 g Tomatillo; 50 g Frozen garlic Vima; 150 g Dried apricots; 50 g Marconas almonds; 25 g Parsley; 5 g Turmeric powder; 1 cup Olive oil; 1/2 cup Apple cider vinegar; 1 g Cumin; 2 g Fine salt; 150 g Black lentils or beluga; 150 g Blanquilla Pears; 50 g Onion; 50 g Celery; 1 g Sichuan pepper; 1 g Salt

Halibut with a crust, apricot romesco and Beluga lentil and pear stew

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Course: Gourmet

Cuisine: Mediterranean

Keyword: apricot, halibut, lentil, pears, stew

Prep Time: 50

Cook Time: 35

Total Time: 1 25

Servings: people

Ingredients

Halibut with crust

600 g Hálibut Fillet Vima
100 g Regiano parmesan
50 g Panko bread crumbs
25 g Peeled pistachios
15 g Fresh basil
1/2 cup Walnut oil

Romesco de albaricoque

150 g White onion
150 g Carrot
150 g Tomatillo
50 g Frozen garlic Vima
150 g Dried apricots
50 g Marconas almonds
25 g Parsley
5 g Turmeric powder
1 cup Olive oil
1/2 cup Apple cider vinegar
1 g Cumin
2 g Fine salt

Beluga lentil stew with pear

150 g Black lentils or beluga
150 g Blanquilla Pears
50 g Onion
50 g Celery
1 g Sichuan pepper
1 g Salt

Instructions

Preparation of the stocks of lentils with pear

Put the lentils to soak in cold water for 8 hours.
Drain and bring to a boil with the vegetables in clean water. Halfway through their cooking time, add the pear and season. They must be dry.
In butter, fry them until dry and leave them with a dark and tasty tone.

Preparation of the apricot romesco

Put the apricots in warm water.
Roast the clean and peeled vegetables in the oven at 170ºc and remove them individually when each one is properly roasted.
Beat or mash with the garlic, spices, and bread. Add the vinegar and finally, while still mixing, add the oil in a fine thread like manner to further emulsify the mixture.
Correct taste with salt and sugar and set aside.

Preparation of the fish

Clean and cut the fish into 4 equal loins.
Blend and mix the other ingredients until you get a paste, with which we will cover the loins.
Roast in the oven at medium temperature so that it does not burn but high enough that a gratin forms (170ºc, 6 minutes).

Mounting

Put the romesco sauce in the center of the plate, put the lentils on top of it and finally place the fish.
Decorate with fresh basil, lamb's lettuce and whipped coconut milk foam.