Ingredients
- 1 whole Sterling® halibut with head, approx. 3.5 kg
- 200 g Tomatoes (small), divided into 2
- 150 g Brussel sprouts, divided in 2, can be replaced with rosette cabbage in season
- 50 g spring onions in thin rings
- 30 g Herb mix, cress, chervil or watercress
- 100 g Almonds, coarsely chopped
- 30 g Ginger, fresh, finely diced, possibly grated
- 60 g shallots, finely chopped
- 10 g Chives, finely chopped
- 200 g Butter, cut into cubes
- Sunflower oil
- Salt and Pepper
Instructions
Scrub and wash the halibut. Use salt as a scrub. Dry the fish well, cut off the head. Feel free to use it as fishing power. Cut off the fins and tail.
Put baking paper in a long pan. Add the halibut. Set the oven to 200 degrees for approx. 15-20 minutes, use a thermometer and check the core temperature, it should be between 48-50 degrees Celsius.
The vegetables are prepared. Heat oil in a frying pan and start by frying the Brussels sprouts until they are almost tender, add the tomatoes and season with salt and pepper.
Melt butter until golden, add almonds, ginger and shallots. Let it soak for 5 minutes, add chives just before serving.
Put the spring onions in the tomatoes and Brussels sprouts, together with watercress, herbs or watercress. Remove the skin from the halibut, place the vegetables along the middle. Pour sauce over and serve more sauce on the side.
Serving tips:
Halibut for the big occasions. Serve your best potato recipes with. Make sure your guests are ready when you are going to serve. This fish is best when it is completely warm and freshly prepared.
