Halibut with avocado pesto and Dutch shrimp

1. Remove the core from the tomatoes.
2. Blend all ingredients to the desired consistency.
3. Season the salsa to taste.

1. Mix the flour, water, and 1 large tablespoon of salsa verde.
2. Add some green food coloring if desired.
3. Place a spoonful of tuile batter in a hot pan and wait until the water has evaporated and the tuile has the desired texture.
4. Let the tuile cool on kitchen paper.

1. Toast the pine nuts in a pan or oven until golden brown. Set aside and let cool.
2. Blend all ingredients, except the olive oil and avocado, until the pesto reaches the desired texture.
3. Mash the avocado flesh and add it to the pesto. If needed, thin the pesto with a splash of olive oil. Adding a splash of water helps to mix the pesto evenly.
4. Season with pepper and salt.

The halibut is a beautiful fish that can be prepared in various ways. My preference is pan-frying.
Sous-vide preparation is another option:

1. Cook the fish for 9 minutes at 64°C, depending on thickness.
2. Finish cooking for two more minutes at a moderate temperature, in an oven at 170°C. Do this carefully, as this is a very delicate dish and fish.

1. Place a streak of avocado pesto on the plate. Use a spatula or spoon to drag it to the other side of the plate.
2. Place the fish next to the pesto and finish the dish with Dutch shrimp, salsa verde tuile, and edible flowers.