Ingredients
- 450 gram Sterling® Sterling halibut Chops
- 1 pc Parsley root
- 100 g Artichoke
- 150 g Red cabbage
- 40 g Kale
- 1 Lemon
- 1 tbsp Raspberry vinegar
- 2 pcs Cinnamon sticks
- 2 tbsp Butter
- 4 tbsp Oil, sunflower oil is preffered
- 1 tbsp Leaf parsley
Instructions
Heat the oil in the pan, season the Halibut with salt and pepper. Fry the Halibut on high heat until you have a nice roasted crust, turn to the other side and leave it until the same nice crust appears. Put it in a casserole or a form that can handle the heat in the oven.
Chop and fry the Artichokes and Parsley root, in sticks/boats. Put them in the casserole/form and place the Halibut chops on top. Put it in the oven at 150 degrees (302 Fahrenheit). Let it cook for 10 min.
In the same pan you used for the Halibut, you should now let finely chopped red cabbage sizzle together with the cinnamon sticks. Let it sizzle until the cabbage gets soft. Add the kale, gently swirl it, and season with salt and pepper. Put it on a platter.
Put new oil in the pan, together with the Raspberry vinegar. Put the Leaf parsley, together with the same Cinnamon sticks used to season the kale mix. Put in the butter. Let it simmer for a bit.
Remove the skin of the Halibut, that way it will be easier to see where the fish bones are at.
Then put the Halibut chops and gently pour the sauce over it all!
For more details, see video.
