Baked Halibut with Ratatouille and Young Asparagus
Main Dishes • European
Description
Baked halibut with ratatouille and young asparagus
Ingredients
- Halibut 5 oz
- Asparagus 0 oz
- Potato 5 oz
- Eggplants 1 piece
- Onion 2 heads
- Orange Bell Peppers 1 piece
- Courgette 1 piece
- Baking Tomatoes 4 pieces
- Bacon 5 oz
- Herbes de Provence to taste
- Cream 5 fl oz
- Garlic 1 clove
- Salt to taste
- Ground Black Pepper to taste
- Apple Wine 0 fl oz
Step-by-Step Guide
Step 1
Sear the halibut fillet in olive oil on both sides. Sauté the blanched asparagus in olive oil, slice the boiled potato into rounds and fry. Arrange the asparagus on a plate, place the halibut on top, and serve the potato on the side.
Step 2
Prepare the vegetables (eggplant, 1 onion, bell pepper, zucchini, tomatoes), then chop and sauté until half cooked. Finely chop the garlic, and dice the canned tomatoes. Sauté the garlic, add the vegetables, and simmer for 10 minutes. Add herbs de Provence, salt, and pepper 5 minutes before finishing.
Step 3
Fry the bacon and onion until golden brown. Pour in the white wine, let it evaporate, and add the cream. Blend the sauce with an immersion blender and reduce it by a quarter.
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