Grilled halibut with chestnuts, quince and bitter lettuce

Grilled halibut with chestnuts, quince and bitter lettuce

Preparation

Sear the halibut in olive oil for approx. 3 minutes per side. Fry the chestnuts in nut oil until crispy, add the peeled and diced quince and continue to fry. Cut the bitter lettuce to the desired size, wash and add to the chestnut and quince ragout. Serve the fillets with the quince and chestnut mix and garnish with shoots.

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  • 1
  • 2
  • 600 g halibut fillet, cut into 4 pieces
  • 2 tbsp olive oil
  • 100 g chestnuts, peeled
  • 2 tbsp nut oil
  • 1 quince
  • 1 each of radicchio, trevisano and chicory
  • 2 tbsp shoots

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