Laura Calder's Halibut With Brown Butter, Crushed Chickpeas With Olives and Roasted Cumin Carrots

⏱ 45 min · 🍽️ 4 Portionen · 🧂 17 Zutaten

Zutaten

  • 1/2 cup unsalted butter
  • lemon juice
  • 2 tablespoons olive oil
  • 4 grams halibut filets, about 4 ounces/110 each
  • 1 pinch salt and pepper
  • 8 slender carrots
  • Olive oil, for drizzing
  • 2 teaspoons cumin seed, lightly crushed
  • Salt and pepper
  • 1 cup chickpeas
  • 1 onion
  • 1 bay leaf
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cup green olives, pitted
  • handful chopped parsley
  • Juice and zest of a lemon

Zubereitung

  1. For the halibut: Melt the butter and cook until lightly brown and foaming.
  2. Add a squeeze of lemon juice, and set aside.
  3. Heat the oil in a frying pan. Season the fish on both sides, lay in the pan and fry four minutes. Flip, and cover to finish, four to six minutes.
  4. Serve with some brown butter dribbled over.
  5. Spoon a small pile of the crushed chickpeas and olives on the plate.
  6. Add the fish to the plate and top with roasted carrots.
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Laura Calder's Halibut With Brown Butter, Crushed Chickpeas With Olives and Roasted Cumin Carrots
📖 Foodista
gluten freepescatarian

Laura Calder's Halibut With Brown Butter, Crushed Chickpeas With Olives and Roasted Cumin Carrots

Laura Calder's Halibut With Brown Butter, Crushed Chickpeas With Olives and Roasted Cumin Carrots is a hor d'oeuvre that serves 4. One serving contains 652 calories, 6g of protein, and 59g of fat. For $1.

⏱

Kochzeit

45 min

🍽️

Portionen

4

🧂

Zutaten

17

Original ansehen ↗

Nährwerte

pro Portion

652 kcal

Kalorien

6 g

Eiweiß

59 g

Fett

30 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~5,75 € · ~1,45 €/Portion
  • 🛒
  • 🛒

Zubereitung

  1. 1

    For the halibut: Melt the butter and cook until lightly brown and foaming.

  2. 2

    Add a squeeze of lemon juice, and set aside.

  3. 3

    Heat the oil in a frying pan. Season the fish on both sides, lay in the pan and fry four minutes. Flip, and cover to finish, four to six minutes.

  4. 4

    Serve with some brown butter dribbled over.

  5. 5

    Spoon a small pile of the crushed chickpeas and olives on the plate.

  6. 6

    Add the fish to the plate and top with roasted carrots.

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