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Greenland halibut filet with deep-fried prawns
Serves 4
Beignet dough:
125 g (4.4 oz) flour
0.2 dl (0.6 fl. oz) sunflower oil
1 egg
1/2 dl (1.5 fl. oz) beer
Salt
1 dl (3 fl. oz) water
1 egg white
Sunflower oil for deep-frying
Fish:
400 g (14 oz) Greenland halibut
Flour, whole beaten egg and breadcrumbs for breading
Salt and pepper
Olive oil for frying
For serving:
20 large, boiled prawns
Balsamic vinegar
4 cherry tomatoes
2 lemons in slices
Fresh chervil
Make a beignet dough of 125 g (4.4. oz) of flour mixed with 2 cl (0.6 fl. oz) sunflower oil, 1 egg, beer, salt and water. Mix together well and add 1 stiffly beaten egg white. Dip the prawns into the batter and deep-fry them in oil.
Bread the fish in flour, egg and breadcrumbs seasoned with salt and pepper. Fry the fish in oil in the pan.
Serving:
Place the fish in the middle of the plate surrounded by the prawns. Drip balsamic vinegar between the prawns and garnish with half tomatoes, slices of lemon and chervil.
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