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.