Halibut Fillets with Lovage Foam, Spinach Salad and Vinegar Shallots

For the vinegar shallots, peel 300 g shallots, quarter larger ones, leave smaller ones whole. Sauté in a little grapeseed oil with a tablespoon of sugar until the sugar caramelizes. Deglaze with 500 ml white wine and 100 ml white balsamic and steam for 15 minutes. Season with salt, pepper and 3 fresh thyme sprigs.

For the lovage foam, peel 100 g of shallots, halve and cut into strips. Sauté in grape seed oil, extinguish with 100 ml white wine and pour in the whipping cream and 300 ml chicken soup. Simmer on low heat for 15-20 minutes until shallots are soft. Rinse lovage in cold water, shake dry and add to shallots. Puree with a hand blender, then pass through a hair sieve. Before serving, add a knob of butter to the lovage foam and blend again.

For the spinach salad, rinse the spinach leaves in cold water and spin dry. For the salad dressing, peel the remaining shallots and dice very finely. Sauté in olive oil until translucent and deglaze with 200 ml chicken stock and 100 ml balsamic vinegar. Add a crushed clove of garlic and 3 sprigs of thyme, season with salt and pepper and leave to infuse for at least 15 minutes. Mix with the spinach leaves.

Season the halibut fillets with salt and pepper and sear them on both sides in olive oil together with a crushed garlic clove and the remaining thyme sprigs. Then cook in the preheated oven at 180 °C for 4 minutes.

Transfer the spinach salad to a plate.

Preparation Tip:

Instead of lovage foam, you can also serve dill foam with the halibut fillets.

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