Approx. 339 kcal (1418 kJ) / 19 g protein / 26 g fat / 3 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
1. Pick apart the rocket salad, wash thoroughly, shake dry and arrange on two plates.
2. Prepare marinade from the Balsamissimo, salt and pepper and drizzle on the rocket salad.
3. Rinse the fish teaks cold, pat dry, season with salt and pepper.
4. Squeeze 1 orange, peel the other so that no white skin remains cut in half lengthwise and then crosswise into thin slices.
5. Wash the basil, shake dry and coarsely chop into coarse pieces.
6. Heat the oil in a non-stick frying pan and fry the fish in it over low heat on each side 3–5 minutes until golden yellow. Take out of the pan, wrap in aluminium foil and keep warm.
7. Deglaze the frying fat with orange juice, reduce a bit. Gradually whisk in the knobs of butter.
8. Stir in the basil, warm the orange slices in the sauce.
9. Arrange one halibut steak on some rocket salad, pour with the orange sauce and serve immediately.