Pan-fried halibut

Overview

This recipe is still from "Master of Chef's Home Cooking" by Bulldog Chef Ferran Adria. Since I don’t have sherry vinegar at home, I tried using white wine and rice vinegar instead. Students who have authentic materials should try to use the original recipe.

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• students
• flounder
• garlic
• liquor
• olive oil
• white vinegar

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Disembowel the fish, wash it, and remove the fins

   

3. 3 Slice the garlic, add olive oil to the pan, add the garlic slices when it is hot, and fry until both sides are golden brown. (Stop being ridiculous)

   

4. 4 Leave the oil in the pan, take out the fried garlic slices, add a little olive oil, white wine and vinegar to make a sauce

   

5. 5 Heat oil in a pan and add halibut, eyes side up. Use a spoon to continuously pour hot oil onto the surface of the fish. (When I turn fish, I always turn the meat until it’s so mushy, so I use the method of pouring oil on it, and it’s pretty good after I tried it..

   

6. 6 After about 5 or 6 minutes, remove from the pot, place on a plate, and pour the garlic sauce. DONE, enjoy