CLASSIC STEAMED NORWEGIAN WHITE HALIBUT

Ingredients

Portions 4

720 g Norwegian White 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 tbs fresh mint, minced

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

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

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

• Soak the Norwegian White 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