Halibut with black lentil, boletus and fennel
13 października 2017 r.

Halibut with black lentil, boletus and fennel
Halibut with black lentil, boletus and fennel
Fot. Scadic Gdańsk Hotel


Halibut (fresh fillet) – 1 portion
Black lentil – 80 g
Chicken stock – 300 ml
2 fresh boletes
1 fennel
Lemon juice – 3-5 drops
A pinch of Maldon salt
Dill oil – 30 g
3 dill twigs
3 begonia leaves


Fry the portioned halibut on a frying pan. At the final stage of frying add butter and wait until it foams. Butter gives a nutty flavour that perfectly composes with fennel. Scour black lentil and cook it for 10 minutes in a stock together with two cloves garlic. Wash boletes (you may want to use a brush) and then fry them like you fried the fish. It is good to add some drops of lemon as it enhances flavour and will bring out the aroma of boletes. Put black lentil onto a plate, next place a halibut on it. Put some boletes next to it. Then start preparing salad. Take a small bowl and sprinkle it with lemon juice. Add some dill oil and a pinch of Maldon salt. Use a mandoline slicer to slice fennel thinly. Then put fennel into a bowl together with begonia leaves and dill. Now you may put it onto a plate and add some dressing from the bowl.