Barramundi and halibut with three cresses


  • 4 slices of bacon
  • 200 g halibut
  • 1 pak choi
  • 6 langoustine tails
  • 250 g barramundi
  • olive oil
  • 2 scallops
  • 4 fresh anchovies
  • 4 small squid tentacles
  • 1 pomodori tomato
  • 6 mangetouts
  • 40 peas
  • Dutch lettuce leaves
  • butter
  • salt, pepper
  • Rock Chives®, Borage Cress, Limon Cress


  • Limon Cress
  • 50 millilitres chive oil
  • balsamic vinegar
  • salt, pepper


  • For the dressing, puree the Limon Cress with the chive oil, a little vinegar, salt and pepper.
  • Dry the bacon in the oven.
  • Wrap the halibut in pak choi. Cut a pocket in the fish and fill with langoustine tails. Steam the halibut in the oven. Slice the barramundi into nice pieces and fry in olive oil over a low heat.
  • Grill the scallops. Fry the anchovies. Gently fry the squid. 
  • Blanch the mangetouts and peas. Glaze the vegetables in butter and season with salt and pepper.
  • Arrange all the components on the plates and garnish with Rock Chives®, Borage Cress and Limon Cress.

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