Ingredients
- 360 grams Sterling®Halibut fillet without skin
- 1 krm Salt
- Olive oil
- 3 small cucumbers – divided
- 100 grams Butter
- 1 tsp Sherry vinaigrette
- 1 teaspoon Soya
Instructions
Salt the fish on both sides. Refrigerate for 20 minutes. Slice thinly. Pour over olive oil before serving.
The cucumber is salted on the cut surface. Soot with a gas burner or on the stove top. Pour over olive oil before serving.
Butter the breadcrumbs in the pan. Add Soya and vinegar when the butter has cooled slightly.
Garnish the dish with picked dill, red sorrel and grated horseradish
