1,40 kg. Greenland halibut fillet
800 g. couscous
400 g. peas
500 g. spring carrots
10 g. harissa
200 ml. buttermilk
Defrost the Greenland halibut.
Season the couscous and boil it at a light simmer for 5 minutes under a lid.
Thinly slice the carrots and blanch them.
Defrost the peas and mix them with the carrots and couscous, chopped parsley and lemon juice.
Mix the harissa with yogurt, spices and add a squeeze of lemon juice.
Pan sear the Greenland halibut until golden brown on both sides.
Plate the couscous and place the halibut on top and garnish with the yogurt sauce.