Halibut Fillet with Olive Crust on Pastasotto

For the olive-crusted halibut fillets, dice the toast and grind finely in a food processor. Whip the butter until creamy, fold in the olive paste and juice of one lemon. Add the toast crumbs and mix in. Add the yolks and season the mixture with salt and pepper to taste. Put the mixture into a large freezer bag and roll out on the work surface to a thickness of 1/2 cm. Place in the freezer for 1 hour.

Heat olive oil in a pan and sear halibut fillets in it with garlic, thyme and rosemary on both sides. Season with salt and pepper.

Remove the olive crust from the freezer and from the bag and cut it to the size of the halibut fillets. Place the crust on the fillets and bake in the preheated oven at 160 °C for 5 minutes.

For the pastasotto, heat olive oil in a pot and sauté shallots, garlic and rice noodles until colorless. Deglaze with white wine, add bay leaf and chili pepper. Cook the rice noodles over medium heat until the wine has boiled away. Gradually add the chicken stock and reduce – the rice noodles should still have some bite. Add the spinach leaves and let them collapse.

Bind the rice noodles with butter and Parmesan, season with salt, chili powder and a pinch of nutmeg.

For the tomato vinaigrette, cut the tomatoes in half, remove the seeds. Cut the flesh into cubes. Pluck basil leaves from stems and cut into strips.

Preparation Tip:

Serve a radicchio salad with the olive-crusted halibut fillets au gratin.

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