Ingredients
- 1.4 kg Halibut, a whole halibut cut in half lengthwise
- 1 piece Cauliflower in florets
- 1 piece Fennel in rings
- 2 spring onions, cut diagonally
- Fish cream sauce with saffron
- 8 dl halibut stock
- 4 dl White wine or dry apple cider
- 3 dl whipping cream
- 200 g unsalted butter
- 1 g Saffron
- 50 g Trout roe
- 25 g Leyrom or chicory
- 5 tbsp Fresh chives, finely chopped
- Salt
- Cayenne pepper
Instructions
Procedure
Feel free to get the fishmonger to cut the fish lengthwise for you. If you do it yourself, make sure to wash and rinse the fish well first. Leave it on a piece of thick paper, so that it lies still when you divide it. Preferably use a sharp knife with spikes.
Place the fish on a roasting tray/long pan that has baking paper at the bottom. This makes it easier when you have to move the fish to a serving dish afterwards. Place the halibut with the thickest part down, so that the fins are up in the air.
Bake in oven, 150 degrees for approx. 35 minutes. Follow along, use a thermometer and check the core temperature. Take the halibut out when the temperature shows 48 degrees. Take the fish out, let it rest for 15 minutes before transferring it to a serving plate. Carefully remove the skin. Feel free to wipe up some liquid that comes. While the halibut is resting, fry the vegetables in oil, or you can steam them. Add the spring onion just before serving, then it retains its color better.
You make the sauce like this:
Boil in fish stock and white wine until there are 4 dl left. Add cream and saffron, bring to a boil and whisk in cold butter to a nice creamy consistency. Season to taste with salt and cayenne pepper. Add chives, roe and roe when serving.
Serving tips:
Excellent to use for a festive occasion. Serve with your favorite potatoes.
