Halibut with fresh vegetables. Halibut is regarded as one of the finest fish, and with fresh green vegetables as an accompaniment, this dish will appeal to all your dinner guests.
Recipe courtesy Seafood from Norway.
Prep and cooking time: 50-60 minutes
Serves: 4
Skill level: Medium
Ingredients
600g halibut fillet, skinned and pin-boned
Salt and pepper
Olive oil
Beurre blanc
50ml white wine vinegar
100ml white wine
50ml double cream
125g butter
1tbsp chopped, fresh chives
Salt and pepper
Serve with
Butter
cress
12pcs asparagus
200ml peas
Salt and pepper
Olive oil
Method
- Cut the halibut into servings and sprinkle with salt and pepper.
- Place in a deep frying pan and add olive oil until the fish is covered.
- Heat the oil to 70 °C. Use a cooking thermometer.
- Cook the fish for approx. 5 minutes.
Butter sauce
- Heat and reduce the white wine vinegar and wine by two thirds.
- Add the cream and bring to the boil.
- Remove the saucepan from the heat and whisk in the cold butter in small portions. The sauce must not be boiling while the butter is whisked in or it will become thin.
- Season with salt and pepper, and stir in the chives.
Serve with
- Pan-fry asparagus in olive oil and butter for approx. 2 minutes, and season with salt and pepper.
- Cook peas in water with a little butter, salt and pepper for approx. 2 minutes.
- Fold cress with a little olive oil.
Serve the halibut with butter sauce, asparagus, peas and cress.
Image: Seafood from Norway