Sushi bolle

SUSHI BOWL

Raw halibut and salmon together in a delicious combination.

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Steamed halibut

CLASSIC STEAMED ATLANTIC HALIBUT

For this dish, we use thick fillets of Atlantic halibut that can be cut into equal portions.

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Halibut and prawns on a skewer

HALIBUT AND PRAWNS ON A SKEWER

Grilled Atlantic halibut - easy to prepare and tasty to eat in the summertime.

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Maki bredde

MAKI ROLLS

With salmon, halibut and shrimps you can make delicious maki rolls.

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Oven Baked Halibut

OVEN-BAKED ATLANTIC HALIBUT, PEPPER STYLE

Oven-baked halibut gives jucy meat.

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Poached halibut

POACHED ATLANTIC HALIBUT WITH SPRING VEGETABLES

For this dish, we use thick boneless fillets that can be cut in equal sizes. The thickness is important in order to maintain the juiciness during poaching.

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Kveite til jullarge

HALIBUT FOR CHRISTMAS

Serve delicious roasted halibut with great accessories for your guests at Christmas. Serve with a puree of almond and a tasty butter sauce with white wine.

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Steamed Nordic Halibut by Chef JImmy Chok

STEAMED NORDIC HALIBUT

Enjoy this wonderful Asian take on steamed halibut with ginger, soya sauce, coriander and garlic oil. Not to mention some red chilli.

Recipe created for Nordic Halibut by Singaporean Chef Jimmy Chok.

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Pan-fried Nordic Halibut by Chef JImmy Chok

PAN-FRIED NORDIC HALIBUT

Delight your senses with pan-fried Atlantic halibut and som tam salad. 
Recipe created for Nordic Halibut by Singaporean Chef Jimmy Chok.

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Steamed halibut

For this dish, we use thick fillets of Atlantic halibut that can be cut into equal portions.

CLASSIC STEAMED ATLANTIC HALIBUT

Ingredients

Portions 4


720 g Atlantic halibut divided into 4 fillets of 180 g each
Pepper
Brine solution consisting of ½ litre water and 50 g salt

Cucumber salad
500 g cucumber
3 g salt
20 g sugar
30 g white wine vinegar
1 tbsp fresh mint, minced

Ginger-baked carrots
400 g carrots, cut in batons
1 star anis
2 dl oil
2 tbsp ginger, grated
1 chilli pepper, in strips
3 cloves garlic, minced
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp lemon juice

Sandefjord butter sauce
1.5 dl cream
150 g butter, diced
1 tbsp lemon juice
2 tbsp parsley, minced
Salt and pepper

Dill potatoes
600 g potatoes
50 g dill
Salt
2 tbsp unsalted butter

Steamed halibut:

  • Soak the Atlantic halibut fillets in the brine solution for 20 minutes, and dry them on a paper towel.
  • Sprinkle freshly ground pepper over them.
  • The white halibut is now ready to be steamed at 72°C in a combi-steamer oven for 10-15 minutes or on a grate in a kettle with boiling water underneath.

 

Cucumber salad:

  • Cut the cucumber in thin slices or long spaghetti-shaped strips.
  • Combine the sugar, salt and vinegar and pour it over the cucumber.
  • Let it marinate for at least 1 hour.
  • Season to taste, and add the fresh mint.

 

Ginger-baked carrots:

  • Place the oil, carrots, chilli pepper, ginger, garlic and anis in a kettle, heat up, and let it simmer until the carrots are tender, about 5-10 minutes depending on their size.
  • Add the lemon juice, salt and pepper to taste.

 

Sandefjord butter sauce:

  • Bring the cream to a boil, and reduce it to half.
  • Whip in the cold butter, a little at a time until the sauce thickens.
  • Add the lemon juice, salt and pepper to taste.
  • Add the minced parsley just before serving.

 

Dill potatoes:

  • Remove the stalks from the dill.
  • Boil the potatoes in the salted water with the dill stalks.
  • Mince the dill leaves.
  • Melt the butter.
  • Stir the butter and dill into the boiled potatoes.

 

 

Photo: Jim Hensley
Recipe: NSEC