Halibut Mantecato Recipe
Slow Cooked-Whipped, Sourdough Crostini, Lemon Zest
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Ingredients
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Fish Preparation
Crostini Preparation
Garnish
Method
Fish Preparation
- 1
Slow Cook the Halibut
In a slow cooker, combine the halibut fillets, olive oil, salt, and black pepper. Cook on low for 2 hours until the fish is tender and flakes easily.
- 2
Whip the Mantecato
Once cooked, transfer the halibut to a mixing bowl. Add the butter and fresh lemon juice. Use an electric mixer to whip until smooth and creamy. Adjust seasoning with salt and pepper if needed.
Crostini Preparation
- 3
Prepare the Sourdough Crostini
Preheat the oven to 200°C (400°F). Slice the sourdough bread into 1/2-inch thick slices. Brush each side with olive oil and place on a baking sheet.
- 4
Toast the Crostini
Toast the bread in the oven for about 10-12 minutes or until golden brown and crispy. Remove from the oven and let cool slightly.
- 5
Infuse with Garlic
Rub the toasted crostini with garlic cloves while they are still warm for added flavor.
Assembly
- 6
Plate the Dish
Spread a generous amount of the whipped halibut on each crostini. Garnish with lemon zest and fresh parsley before serving.
