You will need
    • For the first recipe:
    • frozen halibut fillet;
    • egg;
    • milk;
    • flour;
    • finely crushed crackers;
    • vegetable oil.
    • For the second recipe:
    • halibut fillets;
    • salt;
    • vegetable oil;
    • potatoes;
    • lemons;
    • oranges;
    • apples;
    • spices for fish;
    • mayonnaise;
    • ketchup;
    • curry.
    • For the third recipe:
    • cabbage fennel;
    • halibut;
    • salt;
    • the juice of a lemon;
    • butter;
    • tomato;
    • pepper;
    • anise aperitif;
    • orange juice;
    • sour cream;
    • white pepper;
    • Cayenne pepper;
    • grenades.
For cooking fried halibut , remove pre-frozen fillet portions. In a small bowl, whisk one egg with 1 teaspoon of salt and a glass of milk. Different plate put 100 grams of flour and crushed crackers. Glow cast-iron pan with vegetable oil, roll the fillets first in flour, then in egg-milk mixture and breadcrumbs. Place them in a pan and fry on medium heat with one and other to form a beautiful crust.
Bake fish with fruit and potatoes. This 800 grams filet of halibut cut into wide strips, generously sprinkle with salt. Deep form for baking grease with vegetable oil. Peel 3 medium potatoes and cut in slices, also slice one lemon and orange. Two small sweet Apple, chopped in small cubes. Press the juice from the halved lemon and orange.
The first layer put in the form of potatoes, sprinkle with your favorite spices and spread on top of fruit. Then put it in the form of pieces of fish fillet. In a separate bowl, mix 50 grams of mayonnaise with the same amount of tomato ketchup, add lemon juice, orange and one teaspoon of curry. Pour the sauce over the fish and place the mold in the oven. Bake at 180oC until tender.
Saute halibut with fennel. This peel 2 heads of fennel from the withered leaves, cut in half and then into long slices. Four pieces halibut in 200 grams, wash, wipe, sprinkle with salt and sprinkle with lemon juice. Leave to soak for 10 minutes. In the pan, destined to extinguish, melt 20 grams of butter and saute in it the fennel for 3 minutes.
One tomato scald, remove the skins, cut out the core and seeds, then cut into small cubes. Put in the pan and on top place the pieces of fish. Carefully sprinkle with pepper and pour 20 grams of anise aperitif and 100 grams of orange juice. The pan cover and simmer about 20 minutes.
Once the liquid is evaporated by half, add 150 grams of sour cream, a teaspoon of white and Cayenne pepper. Sauce stir and continue to simmer for 5 minutes. Before serving, sprinkle the dish with pomegranate seeds and garnish prepare boiled rice.