Rinse zucchini, remove blossoms and stalks, cut into thin slices and sauté in olive oil. Drain zucchini slices on paper towels. Bring poultry broth to a boil, add a tiny bit of juice from one lemon, season with salt and pepper and stir with olive oil to form an emulsion. Pull zucchini slices through emulsion and arrange in a circle on four plates. Sprinkle with coarse black pepper. Season halibut pieces with salt and sauté in olive oil.
After 3-5 min, turning each according to thickness of fillets, add thyme and remaining juice of one lemon. Arrange fish pieces on the zucchini carpaccio. Dress chervil and basil leaves with remaining emulsion and place loosely on top of fish.
Tip:
You can add this fine entrée wonderfully with zucchini flowers, which you pull through tempura batter and bake in hot oil until crispy.
Our tip: Zucchini are delicate in taste and therefore also well suited for children.
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