Ingredients
- 400 gr Sterling® Halibut fillet without skin and bones
- 1.5 liters Halibut power
- 5 dl coconut milk
- 2 tbsp Red curry paste
- 3 spring onions, thin rings
- 2 pieces Lime
- 4 cloves of garlic
- 1 stalk Fresh tarragon
- 2 tbsp Butter
- 1 tablespoon sunflower oil
Instructions
Procedure
Boil the stock – boil it until you have 8 dl halibut stock left. Add coconut milk and bring to a boil. Taste with red curry paste until you think it is strong enough for you! Add lime juice and season with salt.
Pan-fry the halibut fillets that you have sprinkled with a little salt before frying.
Heat a Teflon pan, add sunflower oil. Place the skin side (where the skin has been) down in the pan. Add garlic cloves, tarragon and butter. Watch the heat, turn once you have a nice fried crust and a golden color on the halibut. Let the halibut rest completely in the frying pan until it is 48 degrees in the core. Place spring onions in the soup plate as a good bed for the halibut. Transfer the halibut pieces to a piece of paper. Place the piece on the spring onion. Strain the roast beef into the soup and froth it with an immersion blender. Pour the soup carefully into the soup plate, garnish with herb oil if you have it and a little green herb mix on top of the halibut.
Serve immediately with good bread!
Green herbal oil for decoration
Herb mix, e.g. watercress, coriander leaves, chervil or pea shoots
Halibut stock
Rinse the halibut head in cold water and remove the gills. If you use halibut bones, rinse them well and remove impurities. Place the head and legs in a pot, fill with water so that the water is over the legs. Put in bay leaves, peppercorns and ½ teaspoon of salt per liter of water. Bring to the boil and leave to infuse for 20 minutes. Skim well and strain the stock.
The meat that is in the head, especially the kjak, tastes very good, eat it!
Serving tips
Use really hot soup bowls, then you will get better results. Make the herbal mix yourself by growing watercress in the kitchen window.
