Halibut fillets with Japanese mountain pepper and mango on rhubarb chutney
Recipe from Frosta
240 g Alaskan halibut fillets
200 g rhubarb
1 red pepper
0.2 l white wine
1 jar candied ginger
Sichuan pepper (Japanese mountain pepper)
Thai chilli sauce
salt and pepper
white Balsamic vinegar
- Prepare and finely chop the rhubarb, onion, red pepper and apple. Sweat briefly in a saucepan with hot olive oil, then add the white wine.
- Simmer gently and season with the chilli sauce and chopped ginger, white balsamic vinegar and salt. When the vegetables are cooked, take the pan off the stove. The chutney can be served either hot or cold.
- Cut 4 thin slices from the mango.
- Season the halibut fillets with salt and Japanese mountain pepper and fry in olive oil for about 3 minutes each side. Finally, lay a mango slice on top and season again with Sichuan pepper. Serve with the chutney.