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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Maki bredde

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

MAKI ROLLS

Ingredients

Portions: 4 / About 48 pieces

  • 150 g salmon fillet, without skin and bones
  • 150 g Atlantic halibut, without skin and bones
  • 150 g shrimps, peeled
  • 1/2 cucumber
  • 1 mango
  • 1 avocado
  • 6 plates seaweed
  • 8 dl sushi rice
  • wasabi paste
  • pickled ginger
  • soy sauce

The rice must be rinsed thoroughly before cooking. Rinse in cold water until the rinse water is clear. Soak the rice for half an hour in the final rinse water. Pour out rinse water and put 8 dl water in a sauce pan (equal amounts of cooking water and dry rice). Bring the rice to a boil and boil rapidly for 2-3 minutes under a tight lid. Reduce heat to the lowest level and let rice cook for 15-20 min. Make sushi vinegar (6 tbsp rice vinegar, 1.5 tbsp salt, 1.5 tbsp sugar). Mix all ingredients in a bowl until the sugar and salt are completely dissolved. Transfer the cooked rice over to a flat-bottomed bowl - cover with a moist kitchen towel and let it cool for 10 minutes. Pour the vinegar over the rice and cut it into the rice using a flat spatula or a ladle. Cut carefully in a criss-cross patttern through the rice, turning it carefully. Do not stir - this will crush the grains of rice. Do not use too much vinegar - the rice should be sticky. Cool the rice to room temperature (5-10 min). The rice is ready to use. Cover it with a moist kitchen towel to retain the moisture.

Cut fish and vegetables in 1 cm wide slices. Put a seaweed plate at the bamboo mat and cover it with boiled rice (leave the top of the seaweed plate without rice). Put shrimps, Atlantic halibut or salmon, cucumber, mango or avocado at the rice. Use the bamboo mat to shape the maki roll. Use a knife moistened in vinegar water to cut the maki pieces.

 

 

Photo: Synøve Dreyer
Recipe: NSEC