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• Recipe for 4 persons

Ingredients :

• 4 portions of halibut (150g/portion)
• 10 ripe italian tomatoes
• 1 green onion
• 1 garlic clove
• 1 coffee spoon of chopped thyme
• 2 tsp of chopped basil
• 4 tsp of pur olive oil
• 12 fingerling potatoes
• 1 tsp truffle oil
• 30 g of butter
• salt & pepper

Method :

Tomato confit and a pinch of basil

• Cut tomatoes in two
• Place on a cookie sheet face down on a parchemin paper
• Place in oven at 250 F for 1 hr (until the skin can be removed easily)
• Remove tomato skin and chop grossly
• Sweat the green onions, garlic, thyme and chopped tomatoes for 30 minutes on a low heat, remove and leave it to rest

Fingerling potatoes enhanced with truffle oil

• Boil potatoes in salt water do not peel potatoes
• Once boiled peel potatoes
• Smash potatoes with a fork and add truffle oil and butter
• Salt and pepper to likings
• Keep hot till ready to serve by putting parchemin paper on top of potatoes

Halibut

• Grill halibut to likings
• Use olive oil and butter

Helpfull hints :

• Place halibut on top of smashed potaoes and top with tomato confit
• Add to likings a dash of olive oil and lemon juice
• We suggest to serve with bok choy and asparagus but place vegetables on a side dish

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