White Halibut in Zucchini Flower with Olives

For the white halibut in the zucchini flower with olives, season the halibut fillets.

Carefully unfold the flowers and place over the fillets.

Brush well with olive oil and place on plates.

Sprinkle thyme on top and cover carefully with cling film.

Cook in oven at 95 °C (convection) for about 15-20 minutes until translucent.

Meanwhile, make the sauce as follows: Boil down the balsamic vinegar, add the stock, zest and rosemary and reduce by half.

Emulsify with the oil from the olives, then finely strain.

Warm the olives in the veal jus, the pickled pumpkin in its own pickling vinegar.

Remove the foil from the fish, then carefully peel off the fish skin.

Arrange fillets on hot plates and garnish with veal jus and olives.

Spread herb oil and pumpkin all around.

Sprinkle the fish with fleur de sel if desired.

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