RECIPE:
Halibut from Hurtigruten

Ingredients:

(Makes about 4 portions)

600 g Sterling Halibut (or other white fish)

400 g rainbow carrots

600 g baby potatoes

200 g frozen peas

2 dl white wine

4 dl double cream

150 g butter

1 onion

1 clove of garlic

Smoked, winged kelp (optional)

Trout roe

Chives

Method:

Halibut

1. Slice the halibut into 150 g pieces and place them in a lightly salted oven-safe dish, with the filet side facing down.

2. Bake the fish in the oven until it reaches a core temperature of 45 degrees Celsius. 

Carrots

1. Chop the carrots into small sticks.

2. Bring lightly salted water to a rolling boil, before adding the carrots and cooking them for 2-3 minutes.

3. Transfer the carrots into a bowl of cold water.

4. Fry the carrots in butter or oil right before serving. 

Pea purée

1. Bring water to a boil.

2. Add the frozen peas and cook them for 20 seconds. 

3. Drain the water and add 50 grams of butter before blending it all together.

4. Add salt and pepper to taste.

Potatoes

1. Cut the baby potatoes in half and mix them in oil, salt, and pepper.

2. Bake them in the oven at 180 degrees celcius for 30-40 minutes.

Buttery winged kelp sauce

1. Finely chop onion and garlic and sweat them in a pan until soft.

2. Add the white wine and allow it to reduce.

3. Add double cream and reduce.

4. Slice 100 g of cold butter into small chunks and whip them into the sauce.

5. Add 3 tbsp of finely chopped chives and 2 tbsp of trout roe.

6. Add smoked, winged kelp and salt and pepper to taste.