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LIGHT HALIBUT WITH YELLOW TOMATO SAUCE AND ZUCCHINI TERRINE

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LIGHT HALIBUT WITH YELLOW TOMATO SAUCE AND ZUCCHINI TERRINE

LIGHT HALIBUT WITH YELLOW TOMATO SAUCE AND ZUCCHINI TERRINE

A delicate dish featuring tender, subtly sweet halibut paired with a bright, tangy yellow tomato sauce infused with basil and garlic. Complemented by a fresh zucchini terrine, this elegant meal balances gentle flavors and aromas, inspired by a wine tasting dish at Via Restaurant, Cluj.

πŸ•’ Prep Time: 15 minutes

🍳 Cook Time: 20 minutes
🍽️ Servings: 4

Ingredients

Fish:

  • 600 g fish fillets (halibut used here, cut into 8 pieces)
  • Salt, to taste

Zucchini Terrine:

  • Prepare according to your preferred recipe or see recommended method [here]

Yellow Tomato Sauce:

  • 500 g ripe yellow tomatoes (yellow cherry tomatoes recommended)
  • 3 garlic cloves, thinly sliced
  • 4 basil leaves, torn
  • 2-3 tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 tsp sugar (optional, to balance acidity)

Instructions

  1. Prepare the zucchini terrine as per your chosen recipe and set aside.
  2. Season the fish fillet pieces generously with salt on both sides and set aside until ready to cook.
  3. Score the tomatoes at one end, blanch in boiling water for 10 seconds, then plunge into cold water. Peel off skins and slice (halve cherry tomatoes).
  4. Heat olive oil gently in a wide pan over low heat. Add garlic slices and infuse oil until lightly golden.
  5. Add tomatoes, season with salt and pepper, and bring to a gentle simmer over low heat.
  6. Lay fish pieces gently on top of the tomato mixture. Cover and steam for 7-10 minutes until fish is just cooked through. Cook in batches if necessary.
  7. Carefully remove fish onto a serving platter, avoiding breaking the fillets.
  8. Increase heat under the tomato pan and simmer sauce for 5 minutes to reduce slightly.
  9. Strain the sauce through a fine sieve to remove seeds and skins. Return sauce to pan, season with salt and pepper, and add sugar if too acidic. Stir in torn basil leaves and simmer 2-3 more minutes.
  10. To serve, spoon 2-3 tablespoons of yellow tomato sauce onto each plate. Place a slice of zucchini terrine and a portion of fish on top. Garnish with freshly cracked black pepper and a basil leaf.

🍷 Wine Pairing

Try this dish with a chilled Chardonnay, FeteascΔƒ AlbΔƒ, or Riesling. The Via Restaurant paired it beautifully with White ARTISAN 2009 (Sahateni), balancing the dish’s light sweetness and gentle acidity.

πŸ’‘ Tips

  • Blanching tomatoes makes peeling easier and keeps the sauce smooth.
  • Steaming fish gently in the tomato sauce locks in moisture and infuses flavor.
  • Adjust sauce acidity with a pinch of sugar if needed.
  • The basil in both terrine and sauce creates a harmonious herbal note.

πŸŽ‰ Perfect For

  • Elegant dinner parties
  • Summer-inspired winter meals
  • Light, balanced fish dishes

πŸ“ Final Thoughts

This refined halibut dish with yellow tomato sauce and zucchini terrine brings freshness and subtle complexity to your table. It’s a celebration of seasonal flavors and culinary finesse, ideal for impressing guests or indulging in a light gourmet experience.