RECIPE:
Halibut from Røisheim Hotell

Method:

Fish

1. Make a brine with 100 g salt and 1 litre cold water. Blend a little with a hand blender to dissolve the salt.

2. Bathe the fish in the brine for 20 minutes.

3. While the fish is brining, place the rinsed leeks on a rack at the top of the oven at 200°C until completely charred. Blitz into a powder.

4. Remove the fish and place it on a tea towel. After a few minutes, slice the fish into long pieces, about 2.5 x 2.5 cm thick.

5. Roll the pieces in the leek powder and place them on top of each other on cling film so they can be rolled into a sausage shape. Roll the film tightly so you get a nice round shape. (The more long pieces of fish you have, the more pieces will be visible in the mosaic, but it will also become more fragile.)

6. Freeze the fish for a minimum of 24 hours, as it will be served raw.

7. Remove the fish well in advance of serving so that it can thaw a little before slicing.

8. Slice the fish into round pieces of about 1 cm. This is most easily done with a bread knife while the fish is semi-frozen. Remember to remove all the plastic before serving.

Sauce

1. Melt 200 g of butter in a pan over medium-low heat. It's important to stir the butter occasionally so it doesn't burn. When the butter starts to sizzle and smell like hazelnuts, it's ready. It should be slightly brown.

2. Reduce the white wine to about half, and then add the rest of the ingredients to the sauce.

3. Let it reduce slightly, and then thicken the sauce with either cornstarch or wheat flour. Boil the sauce for 5 minutes, stirring while it's thickening, to boil away the taste of the cornstarch/flour.

4. If you want to make your own mussel stock, buy fresh mussels and put them in a hot pot with a little water or wine, and cover them for 5 minutes. If you do this, you can add mussels to the sauce for serving. Remember to rinse and sort the mussels before putting them into the pot. Throw away any that are broken.

Green oil

1. Heat the oil to 40-50°C.

2. Put the spinach and oil into a blender and blitz for about 5 minutes until it turns a lovely green colour.

Sift the oil through a wet tea towel or similar.

Serve the fish with sauce and green oil, and enjoy!