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All Black

Black pasta with black garlic and black lime sauce, black halibut with a black olive crust and squid ink prawn crackers.Halloween recipe from our culinary advisor at HANOS Heerenveen.

Ingredients

80gButter
100gPanko
1units.itemsEgg
60gblack olive
40gParmesan
1units.itemsgarlic clove

1units.itemsBlack lime
2units.itemsblack garlic cloves
400gKnorr white wine sauce

400gblack halibut
250gblack ribbon pasta
4units.itemsprawn crackers

Preparation

  1. Mix all the ingredients except the panko in a Magimix until smooth.
  2. Add the panko and some pepper and salt, and mix for another 20 seconds until you have a nice crust.
  3. Place the crust between 2 layers of baking paper and roll out to 6 mm thickness.
  4. Store in the freezer.
  5. Cut the crust to size and place on the fish.

  1. Blend all ingredients in a blender with some coloring paste and salt.
  2. Pass through a fine chinois.
  3. Put the sauce in a pan before serving.

  1. Fry the prawn crackers.
  2. Portion the fish and fry it golden brown in a pan with a layer of olive oil.
  3. Place the crust on the fish and cook in the oven.
  4. Cook the pasta and mix with a little sauce, then place it on a plate.
  5. Place the fish on the pasta.
  6. Serve the sauce and prawn crackers on the side.