Crusted halibut with asparagus, confit tomatoes and oyster beignet
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Ingredients
Fish & Shellfish
Bakery
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4 slices of white bread
Store Cupboard
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self-raising flour
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sugar
Dairy
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160g of butter, melted
Fruit & Vegetables
Beverages
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2 tbsp of white wine
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1/2 tbsp of ice cold water
Salad & Fresh Herbs
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1 sprig of dill, small, chopped
Oils & Vinegars
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extra virgin olive oil
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1/2 tbsp of white wine vinegar