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Juicy and good halibut with cabbage, carrots and asparagus treats are among the best available. Server it to your guests with hollandaise and parsley potatoes.
50 g salt
0.5 l water
8 pieces asparagus
1 pc cabbage
50 g butter
12 pcs munch carrot
4 pcs yolk
1 dl apple cider vinegar
2 tablespoons water
300 g clarified butter
0.25 pcs lemon
salt and pepper
600g new potatoes
2 tbsp butter, unsalted
50g parsley, fresh
Stir salt into water, and having halibut pieces in brine for about 20 minutes.
Wipe the pieces on paper towels, and wear freshly ground pepper.
Boil water and add the fish, reduce the heat after a few minutes. It is very important that the water does not boil, to prevent the fish from becoming dry.
Allow the fish to draw for 8-12 minutes depending on the thickness of the pieces.
Share asparagus in half and cut the cabbage into thin strips.
Put the butter and a little water in a saucepan, bring to a boil and add the asparagus and the whole trick roots. Let steam for about 2 minutes.
Add cabbage over the other vegetables, cover with a lid and steam until vegetables are tender.
Whisk together egg yolk.
Have apple cider vinegar in a saucepan and cook until almost all evaporated.
Add water to the reduction and mix with egg yolk.
Whip over hot steaming water for 4-8 minutes, until the egg yolk thickens.
Add the melted clarified butter, a little at a time. About the sauce becomes too thick and stand, you can add some lukewarm water.
Season with juice of lemon, salt and pepper.
Boil potatoes until tender in salted water.
Turn potatoes in butter and chopped parsley.
Server halibut with butter steamed vegetables, hollandaise and parsley potatoes beside.
Tip: Use thick fillets that can be cut into equal pieces. The thickness is important to keep the juiciness when poached.