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people
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Ingredients
- 200 g Halibut sliced
- ¼ cup Carrots julienne
- ¼ cup Celery julienne
- ¼ cup Red peppers julienne
- 30 g Arugula leaves
- 1 Large tomato diced
- 3 tbsp Wine vinegar
- 2 tbsp Argan oil
- Flour
- Salt and Pepper to the taste
Ingredients
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Instructions
- In bowl mix Arugula leaves with the diced tomatoes. Sprinkle with Argan oil to taste.
- Salt and pepper the halibut pieces, then dip the pieces in flour.
- Fry the flour coated halibut until golden brown. Set aside.
- 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.
- Add the halibut to the vegetables.
- On a plate arrange the halibut, with vegetables on top, and Arugula salad on the side.
Recipe Notes
Takayoshi 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