Sprout Pan with Halibut
The sprout pan with halibut, toasted Nori sheets and green beans delivers ample protein, vitamin D, iodine and many other vital nutrients.
Ingredients
- 300 g green beans
- Salt
- 400 g sprout mix
- 1 lemon
- 2 Nori sheet leaves
- 600 g halibut fillet (skinless)
- 1 tbsp Rapeseed Oil
- 4 tbsp soy sauce
- 100 ml poultry broth
- Pepper
- 3 tbsp Sesame oil
- sugar
Instructions
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1.
Clean, wash, drain and halve the beans. Boil in plenty of salted water for 8 minutes.
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2.
Meanwhile rinse the sprout mix and drain it. Halve the lemon and squeeze out the juice.
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3.
Drain the beans, shock them, let them dry and place them in a bowl.
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4.
Toast the two Nori sheets in a pan without oil over low heat for 2‑3 minutes each, cool and tear into pieces.
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5.
Wash the fish fillet, pat dry with paper towels and cut into strips about 2 cm wide. Drizzle with 3 tbsp lemon juice.
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6.
Heat rapeseed oil in a large non‑stick pan. Sauté beans and sprouts over high heat for 1‑2 minutes while stirring constantly.
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7.
Add 2 tbsp soy sauce and the poultry broth, cook another 2 minutes over medium heat. Remove the vegetables and keep warm.
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8.
Pat the fish strips dry again, season with salt and pepper. Add sesame oil to the pan and heat. Cook the fish strips over medium heat for 5‑6 minutes.
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9.
Return the vegetable mixture with its liquid to the pan, gently fold in, then season with remaining soy sauce, salt, pepper, sugar and lemon juice to taste. Sprinkle Nori pieces on top.
