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Small, warm pita bread with Greenland halibut, prawns and balsamic syrup
Serves 4
400 g (14 oz) Greenland halibut
200 g (7 oz) prawns
2 tomatoes
Juice of 1 lime
1/2 dl (1.5 fl. oz) olive oil
10 g (0.35 oz) sea salt
Black pepper
A little mixed salad as garnish
Balsamic syrup:
100 g (3.5 oz) sugar
2 dl (6 fl. oz) balsamic vinegar
Dough:
400 g (14 oz) flour
10 g (0.35 oz) baking powder
30 g (1 oz) salt
1/2 dl (1.5 fl. oz) olive oil
A little water, if required
Dough: Mix the flour, baking powder, salt, olive oil and a little water, if required. The dough should then rest for 20 minutes. Form 4 pitas and bake them in the oven for 10 minutes at 250° C (480° F).
Marinated halibut and prawns: Cut the halibut into small pieces and marinate them with the prawns in olive oil, limejuice, sea salt and a little black pepper.
Balsamic syrup: Boil the balsamic vinegar with the sugar and reduce it down to two thirds of its original volume.
Serving:
Open the pita breads and put in the fish, prawns and chopped tomatoes. Place the pita in the middle of the plate and pour the balsamic syrup around the pita. Garnish with a little mixed salad.
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