GOUJONNETTES DE HALIBUT WITH WINE VINEGAR AND ARGAN OIL

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GOUJONNETTES DE HALIBUT WITH WINE VINEGAR AND ARGAN OIL
Goujonnettes de halibut with wine vinegar and argan oil
Servings
people
Ingredients
Servings
people
Ingredients
Goujonnettes de halibut with wine vinegar and argan oil
Instructions
  1. In bowl mix Arugula leaves with the diced tomatoes. Sprinkle with Argan oil to taste.
  2. Salt and pepper the halibut pieces, then dip the pieces in flour.
  3. Fry the flour coated halibut until golden brown. Set aside.
  4. Remove excess oil from frying pan and stir fry all of the julienne vegetables on low heat. Add the wine vinegar, Argan oil and 2 tablespoons of water and cook for approximately 5 minutes.
  5. Add the halibut to the vegetables.
  6. On a plate arrange the halibut, with vegetables on top, and Arugula salad on the side.
Recipe Notes

Chef KatoTakayoshi Kato, French Chef.

Executive chef in leading hotels such as: Osaka Grand Hotel and Tokyo Hilton Hotel in Japan; Queen Elizabeth Hotel in Montreal, Canada; Algonquin Hotel, Omni Hotel and Essex Hotel in the USA.

Books by Chef Kato: NY Brunch – Japan Economic Newspaper 2007 American French Recipes – New York, Seikatsu Press 2013

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