Halibut with pistachio crust

Name: Halibut with pistachio crust
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Organic Lemon; 100 g Pistachio kernels; 5-6 Tbsp + 4 tsp olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 600 g Heilbuttﬁ let (alternatively saithe); 1 Shallot or small onion; 3-4 Tbsp Red wine vinegar; 2 TEASPOONS medium hot mustard; 200 g cherry tomatoes; 125–150 g Arugula (rocket); 100 g Baby salad mix (bag); baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Organic Lemon
100 g Pistachio kernels
5-6 Tbsp + 4 tsp olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
600 g Heilbuttﬁ let (alternatively saithe)
1 Shallot or small onion
3-4 Tbsp Red wine vinegar
2 TEASPOONS medium hot mustard
200 g cherry tomatoes
125–150 g Arugula (rocket)
100 g Baby salad mix (bag)
baking paper

Directions

1
Wash lemon hot, dab dry. Grate peel, squeeze juice. Coarsely chop the pistachios, mix with 2-3 tbsp. oil and lemon peel. Season with salt and pepper.
2
Wash the fish, dab dry and cut into 4 pieces. Sprinkle with lemon juice and season with salt and pepper. Place the fillets on a baking tray covered with baking paper and sprinkle each with 1 teaspoon of oil.
3
Spread the pistachios on top. Press on a little. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 20 minutes.
4
Peel and finely dice the shallot. Mix with vinegar and mustard. Season with salt, pepper and some sugar. Fold in 3 tablespoons of oil.
5
Wash and halve the tomatoes. Sort salads, wash and shake dry. Mix with tomatoes and marinade. Arrange fish and salad. Baguette tastes good with it.