Recipes

Ingredients

• For the halibut:
• 4 fillets of halibut, 150 g (5 oz.) each
• 30 ml (2 Tbsp) olive oil
• For the coriander infusion:
• 1 clove of garlic, not peeled
• 15 ml (1 Tbsp) balsamic vinegar
• 8 coriander seeds, crushed
• 5 g (1 tsp) peppercorns, crushed
• 60 ml (4 Tbsp) olive oil
• Fresh tarragon, chopped
• Fresh basil, chopped
• Fresh chives, chopped
• 2 tomatoes, peeled, seeded, and diced
• For the lentils:
• 180 g (⅞ cup) lentils
• 1 small onion
• 1 small carrot
• ½ leek (white part only)
• 15 ml (1 Tbsp) olive oil
• 1 tomato, diced
• 1 small clove of garlic, peeled and smashed
• 500 ml water or fish stock
• Freshly ground salt and pepper
• Fresh cilantro for garnish

Preparation

For the coriander infusion

• Make an infusion with the garlic clove, balsamic vinegar, coriander seeds, crushed peppercorns and olive oil.
• Warm the infusion on low heat.

For the lentils

• Wash the lentils in water.
• Peel and finely dice the vegetables. Sauté the vegetables in a pot for 2 to 3 minutes in olive oil. Add the diced tomato and smashed garlic, then the water.
• Add the drained lentils and bring to a boil. Salt and pepper, cook for about 30 minutes on low heat.

For the halibut

• Brush the halibut fillets with olive oil, then grill for 5 to 7 minutes on each side depending on their thickness. Salt and pepper.
• Just before serving, add the chopped tarragon, basil and chives to the infusion, as well as the diced tomatoes.
• Plate the lentils and place the halibut fillets on top. Drizzle with the infusion. Garnish with cilantro.