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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Sushi bolle

Raw halibut and salmon together in a delicious combination.

SUSHI BOWL

Ingredients

Portions 2

Sashimi fish
100 g Norwegian salmon
100 g Atlantic halibut
Black caviar for decoration
Sweet creamy wasabi sauce
20 ml Sweet soy sauce
1 tbsp Brown sugar
2 tbsp Fresh wasabi paste
Mayonnaise

Slice Norwegian salmon and Atlantic halibut sashimi style. In a sauce pan, add soy sauce and brown sugar; cook on low heat. Mix with mayonnaise and wasabi. Shape rice in a circle with a metal ring, 10 cm circumference. Brush on sweet creamy wasabi sauce. Add Norwegian Salmon and Atlantic halibut. Top with black caviar.

 

 

Photo and recipe: NSEC