Name: Grilled Halibut à la Niçoise with Haricots Verts, Olives, Cherry Tomatoes, and Anchovy Butter
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 2 yemek kaşığı 1 teaspoon thyme leaves; 6 ounce baby spinach; 2 yemek kaşığı basil; 3 Extra-large eggs; 0.25 bardak extra-virgin olive oil; 680 g halibut filet; 0.3333333333333333 pound haricots verts; 10 g kosher salt and freshly ground black pepper; 2 lemon; 1 çay kaşığı minced anchovy; 0.5 bardak niçoise olives, pitted; 0.25 bardak sliced flat-leaf parsley; 1 bardak small cherry tomatoes, cut in half; 0.5 bardak thinly sliced shallots; 0.75 pound tiny fingerling potatoes; 6 yemek kaşığı unsalted butter

Malzemeler

Malzemeler
2 yemek kaşığı 1 teaspoon thyme leaves
6 ounce baby spinach
2 yemek kaşığı basil
3 Extra-large eggs
0.25 bardak extra-virgin olive oil
680 g halibut filet
0.3333333333333333 pound haricots verts
10 g kosher salt and freshly ground black pepper
2 lemon
1 çay kaşığı minced anchovy
0.5 bardak niçoise olives, pitted
0.25 bardak sliced flat-leaf parsley
1 bardak small cherry tomatoes, cut in half
0.5 bardak thinly sliced shallots
0.75 pound tiny fingerling potatoes
6 yemek kaşığı unsalted butter

Hazırlanışı

Boil 340g tiny fingerling potatoes until tender, then drain and halve.

Blanch 151g haricots verts in boiling salted water for 2 minutes, then shock in ice water.

Whisk 46g extra-virgin olive oil, juice of 1/2 lemon, and 30g thyme leaves for dressing.

Grilled Halibut à la Niçoise with Haricots Verts, Olives, Cherry Tomatoes, and Anchovy Butter

Malzemeler

Hazırlanışı

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