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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Poached halibut

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.

POACHED ATLANTIC HALIBUT WITH SPRING VEGETABLES

Ingredients


Portions 4

720 g Atlantic halibut divided into 4 fillets of 180 g each
Brine solution consisting of ½ litre water and 50 g salt
Lightly salted water for poaching
Pepper
Asparagus, baby carrots and spring cabbage
Lightly salted water for boiling
50 g butter
8 asparagus spears, divided in two
12 baby carrots
1 spring cabbage chopped in strips
Hollandaise sauce
1 dl cider vinegar
Pepper
2 tbsp water
4 egg yolks
300 g butter, clarified
Fresh pressed lemon juice
New potatoes with parsley
600 g new potatoes, thoroughly rinsed
50 g parsley, chopped
Salt
2 tbsp unsalted butter, melted

 

Poached Atlantic halibut:

  • Soak the Atlantic halibut fillets in the brine solution for 20 minutes.
  • Dry them on a paper towel, and sprinkle them with freshly ground pepper.
  • Bring the lightly salted water to a boil.
  • Add the portions of fish, and reduce the heat after a few minutes. It is very important that the water does not boil, or the fish will become dry.
  • Let the fish soak for 8-12 minutes depending on the thickness of the fillets.

 

Asparagus, baby carrots and spring cabbage:

  • Put a little water and the butter in the bottom of a saucepan, and bring to a boil. The water does not have to cover the asparagus and carrots.
  • Boil or steam these two vegetables a little at first.
  • Then add the cabbage on top of the other vegetables, and cover with a lid.
  • Steam until you think the vegetables are ready. They are best if they are still slightly crisp.

 

Hollandaise sauce:

  • Stir the pepper into the vinegar, and boil until it has almost completely evaporated.
  • Add 2 tbsp of water.
  • Add the egg yolks, and beat over hot boiling water for 4-8 minutes until the egg yolks thicken and have expanded to about 2-4 times their original volume.
  • Add the melted clarified butter a little at a time.
  • If the sauce becomes too thick, it will separate. If this happens, add a little bit of lukewarm water.
  • Add the lemon juice, salt and pepper to taste.

 

New potatoes with parsley:

  • Boil the potatoes in lightly salted water until they are ready.
  • Mince the parsley.
  • Stir the boiled potatoes in the butter and parsley.

 

 

Photo: Jim Hensley
Recipe: NSEC