Thin Slices of Halibut with Vegetables

Name: Thin Slices of Halibut with Vegetables (Emincé de flétan oriental)
Cuisine: French
Ingredients: 450 g (1 lb) fillet of halibut skinned; juice of 1 lemon; 30 ml (2 tbsp) Meaux mustard; 30 ml (2 tbsp) Dijon mustard; 30 ml (2 tbsp) rice vinegar; 60 ml (4 tbsp) fish stock; 50 g (2 oz) Daikon (white radish) cut into julienne strips; 50 g (2 oz) Daikon (white radish) cut into julienne strips; 50 g (2 oz) red radish cut into julienne strips; 50 g (2 oz) carrot cut into julienne strips; 25 g (1 oz) celery cut into julienne strips; 25 g (1 oz) enoki mushrooms; 15 g (1 oz) flaked almonds, toasted; 4 small bunches of lamb’s lettuce; salt and freshly ground pepper; salt and freshly ground pepper

Emincé de flétan oriental

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

As the halibut is to be eaten simply marinated, it must be of top quality and very fresh.

Ingredients

450 g (1 lb) fillet of halibut skinned
juice of 1 lemon

Europe
Switzerland
France
Fish course
Pescatarian

Method

Slice the halibut very thinly, and season with lemon juice, salt and pepper.
Leave to marinate for 5-10 minutes in a cool place.
Meanwhile mix the two mustards, vinegar and fish stock together. Season well and leave to stand at room temperature. Mix again before serving.
Spoon the mustard sauce over the fish.
Garnish with the julienn