Halibut with Leek in Capers Vinaigrette

INGREDIENTS:

Number of servings

Servings: 6

List of ingredients

1 halibut piece (2-2 ½ kg)

4 leeks

100 g salted capers

1 shallot

½ bunch of broadleaf parsley

1 clove of garlic

½ dl cider vinegar

1 dl rapeseed oil

1 tsp mustard

1 tsp honey

This is how you do it

Clean the halibut and (if whole) check it for freshness (eyes, gills, and smell)

PREPARATION:

• Cut into a fillet and remove the skin. Cut the fillet into 12 nice pieces.

• Clean the leeks with lots of cold water to get rid of all the dirt. Divide them into 12 pieces, each about 5 cm long.

• Peel the onion and chop finely with the capers. Mix them together with the oil, vinegar, mustard, honey, salt and pepper to make a nice thick vinaigrette.

• Boil the leeks tender in lightly salted water. Remove them from the water and place them directly into the vinaigrette with a little of the cooking water (leek bouillon), so they absorb the vinaigrette and all the flavor.

• Fry the halibut in a pan for about 1-2 minutes on each side, depending on the thickness. Season with salt and pepper. Serve with leeks and compote.