Ingredients
- 600 grams Sterling Halibut, fillet with skin – portioned in 100 gr portions
- 2 tbsp Butter
- Salt
- 12 green asparagus – peeled if they are coarse
- 2 pcs pointed cabbage leaf – washed
- 2 tbsp olive oil
- Salt
- Black pepper
- 20 wild onion leaves
- 4 tbsp olive oil
- Salt
- Black pepper
Instructions
Salt the fish on the meat side. Place the cubed butter in an ovenproof dish. Bake in the oven at 80 degrees to 32 in core temperature. Pull off the skin with tweezers, cover the form with plastic foil and let the halibut rest for 5 minutes. Brush with some of the butter from the tin and serve.
Dip asparagus and cabbage leaves in olive oil, salt and pepper. Grill over glowing coals, alternatively in a grill pan, approx. 1 min per side for asparagus and 10 sec for cabbage leaves. Serve immediately.
Finely shred 6 of the leaves. Coarsely chop the rest and mix it together with olive oil with an immersion blender and a pinch of salt.
