800 g gravad halibut
1 bunch of chervil, coarsely chopped
4 cloves of garlic, finely chopped or crushed
1/2 dl of a good quality olive oil
Zest and juice of 2 lemons
1/2 dl pastis, ouzo or Ricard (optional)
Freshly ground salt and pepper
Arrange the halibut on a plate so that the fillets overlap. Finely slice the fennel using a mandolin and mix well with the other ingredients. Season with salt and pepper, then arrange the fennel salad on a plate- Ideal for a fish buffet, or as a starter with warm bread and butter.