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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Kveite til jullarge

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.

HALIBUT FOR CHRISTMAS

 

Ingredients

Portions 4

800 g halibut, whole
0.5 pcs lemon
2 cloves garlic
olive oil
salt and pepper

Butter Sauce
1.5 pcs shallots
0.5 cloves of garlic
1.5 pcs star anise
0.5 units cardamom, whole
2.5 dl of white wine
1.5 cup apple juice
2.5 dl of cream
75 g butter
lemon juice
0.5 units fennel, fresh
1 apple
100 g snow peas
dill

Almond Purée
500 g of almond
75 g butter
2.5 dl of cream
25 g almond flakes
salt and pepper
olive oil
thyme, fresh

 

Procedure
Preheat oven to 180 degrees C. Scrape fish skin well, rinse and dry. Cut slits in the fish skin.

Slice the lemon and garlic. Add half the lemon slices and slices of garlic into the slits. Brush well with olive oil and sprinkle with salt and pepper. Instead of olive oil you can brush with melted butter or add small pieces of butter in the slits.
Insert meat thermometer into the thickest part of the halibut. Cook the halibut until it has approx. 53 degrees C in the core, then it is still juicy. Pull off the skin and the halibut is ready to serve. Lift the fish pieces with a frying shovel. 

Butter Sauce:
Boil 2 quarts water with 3 tablespoons salt.
Cut the fennel and sugar peas in small pieces. Cook the fennel for 1 minute, add the sugar peas. Boil further for 1 minute. Drain and rinse the vegetables in cold water until they are cold. This can be done in advance.
Mince the shallots and chopped garlic. Sauté onion and garlic along with the cardamom and star anise in olive oil until onions are translucent.
Add apple juice and white wine. Reduce this to half amount. Pour in the cream and boil down by half again. Stir in the butter.
Strain sauce into another saucepan and season with lemon juice, salt and pepper.
Cut the apple into small cubes. Mix the dill with apple cubes, fennel and sugar peas. Pour the hot sauce over.
Now you have vegetables and sauce in one, ready to serve.

Almond Purée:
Peel and boil potatoes tender. Heat the butter and cream. Mash potatoes with butter and cream, adjust the amount after the dryness of the potatoes. Season with salt and pepper.
Add almond flakes over a tray, drip some olive oil over and place it in the oven at 150 degrees C for approx. 10 minutes. The flakes should be crisp and golden. Take them out of the oven and place on paper that draws fat. Chop some fresh thyme. Sprinkle almond flakes and thyme on mashed potatoes.


 

                                                                                                                                                                                                                                                            Photo: Bente Raanes and Sarah Cameron Sorensen, Norwegian Seafood Export Council
                                                                                                                                                                                                                                                            Recipe: Godfisk