Escabeche is a way of marinating shellfish, fish and vegetables. Originally, this technique was developed in order to preserve food, but nowadays it is more a method of preparation.
Sprinkle sea salt on the halibut fillet. Leave it for approx. 20 minutes before rinsing of the salt in cold water. Dry gently with a paper towel.
Remove the skin in the same way as for other fish. Use tongs or a sharp knife and remove all the bones.
Cut the halibut fillet into pieces of about 20 grams each, then place the pieces in a greased, ovenproof dish.
Cut carrots, chili, onion and garlic into thin slices. Add all the ingredients for the marinade in a casserole dish and bring to a boil.
Pour the boiling marinade over the halibut and set the dish to cool.
Mash cooked potato and mix with mayonnaise, finely chopped garlic and saffron. Taste with lemon juice, salt and pepper.
Cut the baguette in thin slices, drizzle with olive oil and bake in the oven for approximately 8 minutes. Cool on a paper towel. Have a little aïoli on the baguette slices, place a piece of halibut and some of the vegetables from the marinade on top.