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 NORWEGIAN WHITE HALIBUT WITH SPRING VEGETABLES
Ingredients
Portions 4
720 g Norwegian White 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 tbs 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 tbs unsalted butter, melted
- Soak the Norwegian White 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 tbs 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
