Halibut in Maltese sauce with grilled zucchini and young potatoes

  • 200 grams of halibut
  • 1 average zucchini
  • 100 grams of young potatoes
  • 150 grams of clarified butter
  • 3 yolks
  • A spoonful of vinegar
  • 1 orange (peel + juice)
  • Salt, pepper, roman cassava, a few drops of tabasco

Halibut fried in butter on all sides sute. We grind courgettes with salt, pepper and coriander. Maltese sauce is made just like Dutch, but we rub it with orange peel and squeeze juice from it for thinning. We serve with young potatoes sprinkled with green parsley. We put the fish on sliced courgette or grilled halves. The cool way is to wrap the fish with slices of courgette, which can be cut slightly along the mandolin. We gently garnish the sauce or serve the sauce separately

Rafał Bujnicki

Ralph Bujnicki is a professional chef with years of experience in Poland and abroad. He began his culinary journey as a chef in Opole’s gastronomic market. After many years of hard work in Poland, he decided to further develop his skills abroad.

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