Atlantic Halibut with Gribiche Sauce, Ox-Eye Daisy Capers and Fresh Herb and Flower Salad | RICARDO

Name: Atlantic Halibut with Gribiche Sauce, Ox-Eye Daisy Capers and Fresh Herb and Flower Salad | RICARDO
Ingredients: 3 eggs; 2 tbsp (30 ml) lemon juice; 1/2 tsp (2.5 ml) whole-grain mustard; 2 tbsp pickled ox-eye daisy capers or regular capers, chopped; 1 tbsp garlic scapes, chopped; 1 tsp Lower St. Lawrence salted herb seasoning (herbes salées); 1 cup (250 ml) sunflower oil; 1/4 cup (10 g) mix fresh herbs (such as lemon balm, basil, dill, chives); A few edible flowers (such as nasturtium, marigold, borage, calendula, carnation, pea or chive flowers); 1 1/2 lb (675 g) skinless Atlantic halibut, cut into 4 pieces; 1 tbsp (15 ml) olive oil; Camelina oil, to taste (see note)

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Looking for a pretty fish dish? This halibut recipe is a bit fancy thanks to the addition of edible flowers.

Keywords

fish recipes
halibut recipes
Atlantic halibut recipe
fancy fish recipe
edible flowers

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Ingredients

3 eggs
2 tbsp (30 ml) lemon juice
1/2 tsp (2.5 ml) whole-grain mustard
2 tbsp pickled ox-eye daisy capers or regular capers, chopped
1 tbsp garlic scapes, chopped
1 tsp Lower St. Lawrence salted herb seasoning (herbes salées)
1 cup (250 ml) sunflower oil
1/4 cup (10 g) mix fresh herbs (such as lemon balm, basil, dill, chives)
A few edible flowers (such as nasturtium, marigold, borage, calendula, carnation, pea or chive flowers)
1 1/2 lb (675 g) skinless Atlantic halibut, cut into 4 pieces
1 tbsp (15 ml) olive oil
Camelina oil, to taste (see note)