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Fletán a la Chorrera | Andalusian-Style Halibut
(0)
35 min
Quick
Knuspr-Küche
Fletán a la Chorrera ist eine traditionelle andalusische Spezialität: Zarte Heilbuttfilets werden sanft in Olivenöl angebraten und anschließend in einer aromatischen Weißweinsauce mit langsam geschmorten Zwiebeln, süßen Rosinen und gerösteten Pinienkernen vollendet. Ein harmonisches Zusammenspiel von herzhaft und süß-säuerlich, das die Aromen Südspaniens auf den Teller zaubert.
Ingredients
Preparation method
Preparation
Rinse the halibut fillets under cold water, pat thoroughly dry with paper towels, and season on both sides with 1 piece of Fine sea salt and 1 piece of Ground black pepper. Then lightly dredge the fillets in 20 g of Wheat flour Type 405 and gently tap off any excess flour.
Peel the 2 pieces of Yellow onion and cut into thin half-rings. Peel the 3 pieces of Garlic cloves and finely chop. Wash the 15 g of Fresh flat-leaf parsley, shake dry, and chop finely.
Instructions
In a large dry frying pan, toast the 30 g of Pine nuts over medium heat until golden yellow and fragrant. Remove and set aside.
Chef's tip
For a particularly Andalusian touch, you can replace all or part of the dry white wine with dry sherry (Fino or Manzanilla).
Make sure not to cook the halibut for too long so that the white fish remains wonderfully tender and juicy.
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