List of Ingredients
- 4 of fillets of halibut
- 1 of celery stalk
- 1 of Granny Smith apple
- Squid ink
- Breadcrumbs
- Lemon
- Cornstarch
- Sugar
- Taggiasca olives
- Vinegar reduction
- Extravirgin olive oil
- Salt
Method
Clean the celery, cut it into strips and place it in ice water, so that it becomes crunchy. Peel the apple and cut it into slices; cook them with the juice of half a lemon and a glass of water for 10 minutes; blend, return to heat, add a pinch of salt and sugar and thicken the sauce a little with a pinch of cornstarch diluted in a little water (velouté).
Put 12 pitted olives in a pan with a pinch of salt and let them dry out for about 10 minutes. During the last 2 minutes add a pinch of sugar. Mix 8 tablespoons of breadcrumbs with 2 packets of squid ink, coloring it evenly; toast in a pan with a little oil and salt, until it becomes crunchy.
Trim the slices of halibut and cook them in a pan with a drizzle of hot oil for 1 1/2 minutes on each side. Sprinkle with black breadcurmbs and serve over the velouté. Surround with drops of vinegar reduction and finish with the drained crisp celery and olives.