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Steak of Greenland halibut with blue poppy seeds and skewered prawns with garlic
Serves 4
160 g (5.5 oz) carrots
160 g (5.5 oz) courgettes
80 g (2.8 oz) fresh tagliatelle
200 g (7 oz) butter
600 g (21 oz) Greenland halibut
50 g (1.75 oz) blue poppy seeds
Sunflower seed oil
200 g (7 oz) prawns
8 small toothpicks
Olive oil
2 cloves of garlic
4 shallots
2 tomatoes
6 dl (20 fl. oz) red wine
Salt and pepper
1/2 bunch chervil
Vegetable tagliatelle: Wash and peel the carrots and courgettes and cut both into long strips à la "tagliatelle" with a potato peeler. Steam the vegetables for 3 minutes.
Pasta tagliatelle: Boil the tagliatelle in water for 3 minutes and mix with vegetables and 5 g (0.175 oz) butter.
Fish and prawns: Cut the halibut into steaks, dip them in the blue poppy seeds and fry them in a little oil in the pan until the fish is cooked through (5-10 minutes).
Put the prawns on a skewer. Fry them in the pan in olive oil and 1 crushed clove of garlic.
Sauce: Chop the shallots, cut the tomatoes into cubes, chop 1 clove of garlic and sauté in the pan in 20 g (0.7 fl. oz) butter and a little oil. Add the red wine after a couple of minutes. Let it simmer and reduce to a third of its original volume. Sieve the sauce and beat in the rest of the butter.
Serving:
Put the 2 types of tagliatelle on a plate, place a steak in the middle of the plate and insert the skewered prawn into the steak. Pour the sauce onto the plate and garnish with chervil.
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