10 halibut loins (90-120g), defrosted
2 tbsp tomato and wild garlic soup (marinade). You could also use a traditional barbecue sauce.
400 g of pearl spelt or rice
1 bunch of spring onions
400 g mushrooms
2.5 dl whipping cream
2.5 dl water
A little grated Parmesan
2 dl curdled milk
3 dl of cheese spread, unflavoured 17%
1 tbsp Dijon mustard
Juice of one lime
Half a bunch of wild garlic or four cloves of garlic
Salt and pepper
Brush the fish fillets with the marinade. Season with salt and pepper.
Soak the spelt for 30 minutes, then cook in the water and cream.
Lightly brown the mushrooms and spring onions, then mix the spelt and grated parmesan.
Whisk the milk curd and cheese spread with the lime juice, Dijon mustard and chopped wild garlic.
Cook the fish in the oven for about 12 minutes at 220ºC.
Serve immediately with fresh tomatoes and bread.