HALIBUT TO CHRISTMAS

Ingredients

Serves 4

800 g wheat, 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
0.5 Units fennel fresh
1 x 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. Scrape fish skin well, rinse and dry. Cut incisions in the fish skin.

Cut the lemon and garlic, sliced. 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 incisions.
Insert meat thermometer into the thickest part of the halibut. Cook the halibut until it has approx. 53 degrees in the core, then it is still juicy.  Pull off the skin and halibut are ready to serve. Lift the fish pieces with a frying shovel. When the meat is removed, lift the       whole leg and the rest of the meat is ready to serve.

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. Sautee 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 for approx. 10 minutes. Tonsils 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 mashed potatoes.


 

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

                                                                                                                                                                                                                                                            Recipe: Godfisk