Halibut with pistachio crust

Name: Halibut with pistachio crust
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 1 Organic Lemon; 3 tablespoons (approx. 50 g) Pistachio kernels; 6-7 TABLESPOONS good olive oil; 7-10 Tbsp salt, pepper, sugar; 2 Halibut fillets (approx. 200 g each); 3 TABLESPOONS light balsamic vinegar; 1 Shallot; 1 TEASPOON medium hot mustard; 150 g Rhubarb; 100 g cherry tomatoes; 50 g Arugula; 50 g Baby salad mix; baking paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

1 Organic Lemon
3 tablespoons (approx. 50 g) Pistachio kernels
6-7 TABLESPOONS good olive oil
7-10 Tbsp salt, pepper, sugar
2 Halibut fillets (approx. 200 g each)
3 TABLESPOONS light balsamic vinegar
1 Shallot
1 TEASPOON medium hot mustard
150 g Rhubarb
100 g cherry tomatoes
50 g Arugula
50 g Baby salad mix
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash the lemon hot, dab dry and finely grate the peel. Coarsely chop the pistachios and mix with 1-2 tbsp. oil and lemon peel.
2
Season with salt and pepper.
3
Line a baking tray with baking paper. Wash the fish, dab dry. Coat with 2 tablespoons of oil and place on a baking tray. Spread the pistachios on top and press them down a little. Bake in a hot oven for 15-20 minutes, depending on the thickness of the fillets.
4
For the vinaigrette, mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 3 tablespoons of oil. Peel the shallot, dice finely and stir into the vinaigrette with the mustard.
5
Clean, wash and cut the rhubarb into very thin slices. Wash and halve the tomatoes. Sort the rocket and baby salad, wash, shake dry and cut into smaller pieces if necessary. Mix vinaigrette with rhubarb, tomatoes and lettuce.
6
Serve with the halibut.