10 portions of hot smoked halibut
1 slice of rye bread
600 g mixed mushrooms, e.g.
beech mushrooms, king oyster, enoki
2 red onions
2 lemons (untreated with pesticide spray)
250 ml oil
3 cloves of garlic
3-4 tbsp chopped sprigs of thyme
200 ml mayonnaise
200 ml chopped broadleaf parsley
½ punnet of watercress
100 ml oi
Cut the rye bread into equal lengths or squares and bake them at 180°C for about 10 minutes until they are golden and crispy.
Mix the herbs in oil into it becomes an even, green paste. Add mayonnaise and pour the paste into a piping bag. Place in the fridge to cool.
Wash and scrub the mushrooms and cut into thin slices.
Marinate the mushrooms with the strips of red onion, oil, pressed garlic, zest and juice from the lemons and the chopped thyme sprigs. Marinate for a minimum of 3-4 hours – preferably longer.
Clean the leeks and cut into slices. Blanch them lightly and leave to cool down.
To serve, warm the fish in the oven for approx. 4 minutes at 180 degrees.
Arrange the cold rings of leeks and the mushrooms together with the rye bread and the fish and serve with the green herb mayo.
Garnish with the rest of the watercress.