ingredients

- 4 halibut back pieces (4 x 175 g)
- 2 eggplants
- 1 red pepper and 1 green
- 1 red onion
- 1/2 bunch of coriander
- 1 bouquet garni
- 2 3 cloves of garlic
- 1 tbsp. to s. crushed pistachios
- 1/2 cuil. ground cumin
- 1 pinch of cayenne
- Olive oil

Equipment

- 1 nonstick plate
- 1 cooking thermometer
- 1 clean linen folded in 4

Steps

Step 1

In advance: preheat the oven to 180 ° C (theory 4). Cut the eggplants in 2, remove the core of the peppers, put everything on the plate, sprinkle with a little olive oil, bake 30 minutes. Let cool. Take the flesh of the aubergines with a spoon, chop with a knife. Peel, seed, peel very fine peppers.

2nd step

25 min before serving: put in a Dutch oven olive oil, bouquet garni, 2 garlic cloves minced. Immerse the fish completely. Heat to 70-80 ° C, no more; let infuse 15 min. Do the michouia. Heat 1 tbsp. to s. olive oil in a pan; fry 3 min onion, 3 cloves minced garlic. Add eggplants, peppers , cover 3/4, cook 10 min over low heat, stir often. Add cumin, cayenne, salt. Out of the fire, add the finely chopped coriander.

Step 3

To serve: immerse the fish for 5 min in the oil at 70-80 ° C. Take off the spider, dry on the laundry. Divide the michouia on 4 plates. Put your backs on it. Sow pistachios.

tips

Halibut. Venerated in ancient Norwegian myths, white turbot, ultra-soft, is high in the fjords. It is found fresh or frozen.

This precise cooking preserves at best the lightness and exceptional tenderness of halibut or "holy fish".

Revered as a gift of the gods in the ancient Norwegian myths, considered the incarnation